Baked Aubergine stuffed with Buckwheat

by Edward Daniel
Caption of Baked Aubergine stuffed with Buckwheat. Image by Edward Daniel (c).

Baked aubergines stuffed with Buckwheat makes a suitable main course. I love how the aubergine is not overpowered but enhanced by the other complementary ingredients.  I like how there is a subtle sweetness to this dish and how the nuttiness of the buckwheat blend well.

Caption of Baked Aubergine stuffed with Buckwheat. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 aubergines
  • 5tbs olive oil
  • 1tbs rice mirin
  • ½ lime, juice
  • 2tbs balsamic vinegar
  • 80g buckwheat groats
  • 1tbs fennel seeds
  • 1tbs poppy seeds
  • Garnishing
  • Few sprigs of parsley
  • Handful of rose petals


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Cut the aubergines in two. Scoop out the flesh. Leave a gap with the skin.  Brush the skin with 2 tbs olive oil and place the flesh on a baking tray lined with baking parchment.
  3. Place the aubergine flesh into a blender. Add in 3tbs of olive oil, the rice mirin and lime juice. Blend well.
  4. Remove and mix in the buckwheat, the fennel and poppy seeds.
  5. Place the aubergine flesh mixture into the aubergine boats.
  6. Drizzle on the remaining balsamic vinegar.
  7. Bake aubergines in the oven for 30 mins.
  8. Garnish the aubergines with parsley and rose petals.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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