Kasha Salad
with Eggplant and Pepper

Kasha with Eggplant and Pepper
    adapted from a recipe by the AICR

Ingredients

1 small eggplant (less than a pound)
1 red bell pepper, cored and cut in half vertically
1 small red onion, chopped
2 tsp. olive oil
1 cup buckwheat (a.k.a. roasted whole-grain kasha)
2 cloves garlic, minced
2 cups vegetable stock
1 bay leaf
Juice and pulp of 1 lemon
2 tsp. unsalted butter
1 tsp. fresh parsley
1 tsp. fresh thyme
¼ cup minced fresh basil

How we make it

Cut eggplant in half vertically, then blanch in boiling
water until tender, about 10 minutes.

When eggplant is ready, set it cut side down on baking
sheet, along with pepper halves. Broil until charred,
about 6 to 7 minutes, then put vegetables into brown
paper bag. Fold to seal and set aside.

In large skillet, heat oil over medium heat. Add onion
and kasha together, sauté until golden, about 10
minutes. Remove from heat and set aside. Add garlic,
stock, and bay leaf. Cover and simmer until all the
liquid is absorbed,about 7 to 8 minutes.

Add lemon juice and pulp, butter, parsley, thyme, and
basil to kasha and stir well.

Remove pepper and eggplant from the bag and use your
fingers to remove the charred skins. Chop vegetables,
add them and onions to the kasha and stir well. Remove
bay leaf, then place the mixture in a serving dish and
serve warm or at room temperature as an appetizer or side
dish.

Makes 4 servings. (6 cups)

Per serving: 250 calories, 6g total fat ( 2 g saturated fat),
40 g carbohydrate, 9 g protein, 9 g dietary fiber, 45 mg sodium