Eggplants, colloquially “blue”, are rich in vitamins and minerals. Their taste is sweetish and very pleasant. Buckwheat and mushrooms are a long-known ideal combination. If you combine everything together, you get an original, satisfying, but low-calorie dish.
Pick your recipe
You will need
- - 1 kg of eggplant, you can replace them with zucchini;
- - 150 g of champignons or porcini mushrooms;
- - 100 g of bacon;
- - 100 g of hard cheese, parmesan is ideal;
- - 100 g of buckwheat;
- - 2 medium onions;
- - salt, black pepper, paprika.
Instruction manual
1
To start, we cook buckwheat until cooked. Cut the stalk from the eggplant and cut along the middle. With a teaspoon, gently pull out the core. Cut the pulp into small cubes.
2
Finely chop the onion. Wash the mushrooms thoroughly under running water and cut into small cubes. Cut the bacon into thin strips.
3
Fry in a skillet without adding oil. Add onions and simmer all together. Add the mushrooms and mix all the ingredients. We fall asleep with chopped eggplant and lightly salt. Bacon is quite salty and there is a risk of over-salting the dish. Pepper to taste. The resulting mass is fried for 10 minutes on medium heat.
4
At the end, add buckwheat, mix well and turn off the heat. Rub the cheese.
5
We take whole eggplant halves and put them in a greased form with vegetable oil. We stuff with the resulting mass. Sprinkle cheese on top and bake in the oven for 35-40 minutes at a temperature of 180 degrees. Good appetite.