Description
Hearty, bright and tasty. Crispy onions, rich eggplant soft, crumbly buckwheat and spicy, slightly spicy taste. Help yourself!
Ingredients
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Buckwheat
2 cup
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Basturma
350 g
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Red onion
2 piece
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Tomato
2 piece
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Eggplant
7 piece
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Pepper
1 piece
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Parsley
1 coup
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Melted butter
1 Tbsp
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Chili
1 piece
Cooking
Ingredients. I love buckwheat TM Mistral, it is always clean, requires no additional processing, and after boiling invariably turns crisp and very tasty. So, cook the buckwheat according to the instructions on the package. I used in this dish is the pastrami, but you can take any spicy meat or sausage.
Wash and peel the vegetables and herbs.
Heat pan, add melted butter. To cut large slices of onion, eggplant and bell pepper and put in pan. Sear on all sides.
Slice the basturma large cubes. Add to the pan.
Chop coarsely the tomatoes and finely chili pepper, clean the seeds. Add to the pan. Mix well. Cover the pan with a lid, reduce the heat and simmer everything for about 5 minutes until cooked eggplant.
Finely chop the parsley. Add to the pan of cooked buckwheat and parsley. Stir, cover the pan and turn the heat off. Let stand for 5 minutes.
Serve the dish with pickled cucumbers, Straseni and green onions. Bon appetit!
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