Description
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
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!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.