Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar

Serves 2


1 medium eggplant

1/2 c raw buckwheat groats

Refer here and here for the cilantro and tahina sauces

Pomegranate and za’atar for garnish


  1. Prepare the eggplant: Preheat the oven to 350F/180C.  Slice the eggplant lengthwise and sprinkle with coarse salt. Let stand for 20 minutes.
  2. 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.
  3. 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!
  4. Once the eggplants are cooked, plate as shown above and enjoy.



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