Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar
1 medium eggplant
1/2 c raw buckwheat groats
Pomegranate and za’atar for garnish
- Prepare the eggplant: Preheat the oven to 350F/180C. Slice the eggplant lengthwise and sprinkle with coarse salt. Let stand for 20 minutes.
- Once the eggplant is ready, rinse off the salt and use a paper towel to dry any excess water. Place the eggplant in a baking pan, add a generous helping of olive oil on the flesh, and a dash of salt and pepper. Use your hands to mix the olive oil around if needed. Cook for ~30 minutes or until the eggplant is soft and cooked through.
- Toast the buckwheat: Heat a skillet to medium high heat. Toast the buckwheat groats until they are dark brown and fragrant. Be careful they do not burn!
- Once the eggplants are cooked, plate as shown above and enjoy.