Eggplant Kasha - Kidney Kitchen
Eggplant Kasha Kasha is simply buckwheat groats that have been dry-roasted. In this dish, nutty kasha is combined with a sweet and tangy eggplant-based medley
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup roasted buckwheat groats (kasha)
- 1 ½ cups water
- 3 tablespoons olive oil, divided
- 1 medium (110 grams) yellow onion, chopped
- 2 cloves garlic, minced
- 2 stalks (67 grams) celery, chopped
- 1 medium (330 grams) eggplant, cubed (about 4 cups)
- 1 small (90 grams) plum tomato, chopped
- 2 tablespoons pine nuts
- 1 tablespoon black olives, pitted and chopped
- ½ teaspoon capers
- 2 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses
- ¼ cup chives, chopped
- ¼ cup parsley, chopped
- ⅛ teaspoon sea salt
- Pinch of black pepper
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