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


  • 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


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
Meanwhile, on the oil well fry onions
Once the onions begin to gold, add eggplant, roughly chopped, and cook together until the eggplant is lightly browned
Remove from heat, add salt, sour cream, mushroom powder, chopped garlic and stir
Put on a plate of buckwheat and top with a creamy eggplant sauce. I assure you - it's delicious!!!
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