Place buckwheat in 1 cup water + apple cider vinegar to soak for 2 -3 hours.
To make the smoky eggplant, wrap each eggplant in at least 2 layers of foil.
Turn on the gas top flame to low-medium and place a wrapped eggplant directly on to the flame. Leave for 4 minutes before turning. Keep rotating the eggplant until each side has been exposed to the flame and the vegetable is soft. It will smell smoky. Remove the eggplant and repeat with the other.
Leave each eggplant to cool within the foil - this will continue to create the smoky flavour.
When cooled, remove from foil and slice open each eggplant and scoop out the flesh. Don't worry if you get some charred skin, it adds to the flavour.
In a blender combine the eggplant flesh, cherry tomatoes and harissa and blend to combine. Set aside.
Heat the even to 180 degrees C and place the carrots on a roast tray. Drizzle with a small amount of olive oil, season with salt and roast for 20 minutes.
Meanwhile, drain and rinse the buckwheat.
Heat 1 tbs of olive oil in a large pan and sauté the garlic until fragrant. Add the smoked paprika.
Add the buckwheat and cook, stirring for 3 minutes.
Stir in the stock and cook, at low to medium heat, for around 10 minutes.
Pour the eggplant mixture in to the buckwheat and cook for a further 2 minutes.
Test to ensure the buckwheat is al dente.
Remove the carrots from the oven and drizzle with a small amount of maple syrup and sprinkle with sesame seeds.
Place a ladle of the smoky buckwheat in a bowl and serve with the maple carrots and a drizzle of natural (vegan) yoghurt.