Roasted Eggplant stuffed with Kale and Buckwheat in a Spicy Tomato Sauce

 Now, for the dish at hand.  I know the title is a mouthful, but a yummy one for that matter.  Back home, we like to stuff things, especially vegetables.  This is just an updated version of my husband’s favorite dish, stuffed eggplants.  Instead of using the little Italian ones, I sliced a couple of large ones and rolled them.  There are a couple of steps to do before assembly, and these can be done a couple of days ahead of time and kept in the refrigerator.

The spicy tomato sauce is very simple and I used an immersion blender to puree it in the pot.  Begin by sauteing the garlic and leeks in olive oil until soft, add the roasted Habanero, almond butter, diced tomatoes, turmeric, salt and pepper.  Let it simmer gently for 20 minutes, puree and adjust consistency with a little water (if too thick your taste). Personally I like my tomato sauce with a little body.  Makes for great dipping at the end.  Well the sauce at this point is ready.  Hold aside, then ladle over the rolls in the baking dish.

For the eggplant, slice two large eggplants into 1/4″ slices.  Rub with salt and let sit for 20 minutes.  This will remove the bitterness from it.  Pat dry with a clean towel.  Lay on baking dish, brush with olive oil and bake covered for 7 minutes at 375’F.  This step will help the slices roll easier.  Remove from oven and let cool before handling.

For the stuffing, I used buckwheat instead of rice or freekeh, and kale.  Wash the kale leaves well, drain, remove thick stalks, and chop into bite size pieces.  In a large skillet with some olive oil, saute the kale until tender with a bite about 2 or 3 minutes.  Remove and let drain. In a bowl, add kale, diced onions, roasted pine nuts, buckwheat, pomegranate molasses, salt and pepper.  Mix well and use about a tablespoon to two for each eggplant roll.  Roll the slice of eggplant over the stuffing and press down, and roll again, then line the rolls in the baking dish.  Ladle the tomato sauce over it generously, cover and bake for 35 minutes.  Serve hot.

Roasted Eggplant stuffed with Kale and Buckwheat in a Spicy Tomato Sauce

Tomato Sauce
 2 28oz tomato cans, organic, diced, no salt added
1 cup water
1 leek stalk, chopped
1 Habanero, roasted in olive oil 
1 tbsp garlic, minced
2-3 tbsp olive oil
2 tbsp almond butter
2 tsp turmeric powder
2 tsp sea salt (or adjust to taste)
Freshly ground pepper to taste

Stuffing Mixture
3 cups kale, sauteed (measure after cooking) or eyeball it
1 cup buckwheat
1 small onion, finely diced
1/4 cup pine nuts, toasted
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1 tsp sea salt
1/2 tsp freshly ground pepper