Description

Buckwheat with eggplant in sour cream
In the season of eggplant propose to diversify your "muffler" table here is a delicious buckwheat!

Ingredients

  • Eggplant

    300 g

  • Vegetable oil

  • Onion

    200 g

  • Salt

  • Sour cream

    200 g

  • Buckwheat

    1 cup

  • Water

    2 cup

  • Powder mushroom

    0.5 tsp

  • Garlic

    1 tooth

Cooking

step-0
Unground buckwheat "Mistral" cover with water, add salt to taste, bring to the boil and cook for 2 minutes on high heat, 15 minutes on very low heat, then turn off the oven and, without opening the cover, leave the buckwheat in a saucepan for another 15 minutes
step-1
Meanwhile, on the oil well fry onions
step-2
Once the onions begin to gold, add eggplant, roughly chopped, and cook together until the eggplant is lightly browned
step-3
Remove from heat, add salt, sour cream, mushroom powder, chopped garlic and stir
step-4
Put on a plate of buckwheat and top with a creamy eggplant sauce. I assure you - it's delicious!!!
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