60g (21⁄2oz) cooked buckwheat
1 tablespoon olive oil
a pinch of sea salt
1 large aubergine (eggplant)
extra virgin olive oil for drizzling
sea salt and freshly ground black pepper to taste
a bunch of fresh basil
3⁄4 tablespoon olive oil
1 tablespoon lemon juice
1⁄4 teaspoon sea salt
1 teaspoon nutritional yeast
2 tablespoons broken pistachios
a sprinkle of broken pistachios
a sprinkle of fresh basil
Place the buckwheat in a deep pan, cover with 120ml (33⁄4 oz) water and bring to the boil. Reduce to a simmer, cover and cook until the water has evaporated completely. Strain the buckwheat through a colander and rinse under hot water to remove the starchy and foxy bits. Set aside to drain, then when it's dry, transfer to a bowl and stir through the oil and season to taste.
Preheat the oven to 200°C (400°F)/gas mark 6. Slice the top o the aubergine and then slice lengthwise into thin 10mm (3⁄8in) layers. Discard the rst and last layers (mostly the skin) and place the rest on a baking tray (sheet) lined with baking paper. Ensure they are not overlapping, then drizzle with oil, season with salt and pepper and bake for 20 minutes.
Place the basil, olive oil, lemon juice and salt with the nutritional yeast and half the pistachios in a blender and blend until smooth, then stir through the remaining nuts.
Spoon the buckwheat onto a plate and top with a little sauce. Layer the aubergine on top and ll each layer with sauce. Finish with the remaining sauce and a sprinkle of broken pistachios and fresh basil.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"