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Buckwheat with charred baby aubergines served on a decorative plate

Buckwheat with charred baby aubergines

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal441


  • 350g baby aubergines , halved
  • 8 whole spring onions , tops trimmed
  • 250g buckwheat
  • 2 tbsp cold pressed rapeseed oil
  • 1 x 400g can green lentils , drained
  • 30g dried cherries , roughly chopped
  • 8 walnut halves, finely chopped
  • 1 lemon , juiced
  • ½ tsp chilli flakes
  • small bunch dill , finely chopped
  • 30g soft goat’s cheese , crumbled


  • STEP 1

    Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.

  • STEP 2

    Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.

  • STEP 3

    Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.

  • STEP 4

    Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat’s cheese.

Goes well with

Recipe from Good Food magazine, May 2019


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A star rating of 3.4 out of 5.3 ratings

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