Lenten buckwheat porridge with spicy vegetables

5 servings

30 minutes

Lenten buckwheat porridge with spicy vegetables is a fragrant and nutritious dish that combines the rich flavors of roasted sweet potato and eggplant with warm notes of Eastern spices. Buckwheat sautéed with onion and garlic takes on a nutty hue, while vegetable broth makes it soft and tender. This dish evokes cozy home evenings and is perfect for a lenten diet while remaining hearty and filling. Inspired by traditional Russian cuisine, the recipe has an exquisite authorial sound thanks to the addition of cumin, cardamom, and za'atar that infuse the porridge with Eastern charm. Serving it with cilantro adds freshness, while the spices highlight the depth of flavor, creating a harmonious and balanced combination. A wonderful option for those seeking a simple yet original idea for a healthy dinner.

Energy value per serving

• Calories: 286.3
• Proteins: 9.4g
• Fats: 2g
• Carbohydrates: 62.1g

Ingredients

• Buckwheat groats: 350 g
• Vegetable broth: 600 ml
• Onion: 1 head
• Garlic: 1 clove
• Sweet potato: 300 g
• Eggplants: 250 g
• Paprika: 0.5 tsp
• Ground cumin (zira): 0.5 tsp
• Ground coriander: 0.5 tsp
• Ground cardamom: 0.5 tsp
• Olive oil: 40 ml
• Zaatar: to taste
• Coriander: to taste
• Salt: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Chop the onion and garlic finely.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove

3. Peel the sweet potato and eggplant, and cut them into medium cubes.

   Required ingredients:

   • Sweet potato: 300 g
   • Eggplants: 250 g

4. Mix all the spices except za'atar.

   Required ingredients:

   • Paprika: 0.5 teaspoon
   • Ground cumin (zira): 0.5 teaspoon
   • Ground coriander: 0.5 teaspoon
   • Ground cardamom: 0.5 teaspoon

5. Mix half of the mixture with oil, then mix separately with sweet potato and eggplant. Add salt.

   Required ingredients:

   • Olive oil: 40 ml
   • Sweet potato: 300 g
   • Eggplants: 250 g
   • Salt:  to taste

6. Place the sweet potato on a baking sheet and send it to the oven for 20 minutes.

7. Meanwhile, heat olive oil in a pot and sauté the onion. When the onion turns golden, add garlic and sauté for another 30 seconds.

   Required ingredients:

   • Olive oil: 40 ml
   • Onion: 1 head
   • Garlic: 1 clove

8. Add buckwheat, fry for 2 minutes, and pour in the broth. Add salt, the remaining spices, bring to a boil, and cook covered on low heat until the buckwheat is ready.

   Required ingredients:

   • Buckwheat groats: 350 g
   • Vegetable broth: 600 ml
   • Salt:  to taste
   • Paprika: 0.5 teaspoon
   • Ground cumin (zira): 0.5 teaspoon
   • Ground coriander: 0.5 teaspoon
   • Ground cardamom: 0.5 teaspoon

9. Add eggplant to the sweet potato and bake the vegetables for another 20 minutes.

10. Serve buckwheat with sweet potato and eggplant, sprinkled with za'atar and garnished with cilantro sprigs.

    Required ingredients:

    • Zaatar:  to taste
    • Coriander:  to taste