Description
A simple and tasty dish. Offer the option of filing for a festive table. For lovers of buckwheat:)
Ingredients
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Buckwheat
1/2 стак.
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Carrots
1 шт
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Onion
1 шт
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Eggplant
1 шт
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Minced meat
400 г
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Salt
Cooking
Carrots wash, peel and grate on a coarse grater, Onion cut into half rings and Fry add salt and Grind in a blender
Buckwheat Mistral boil Mix with carrot-onion dressing
Eggplant peel, or soak in salted water for 10 minutes Cut into thin slices (10pcs) and diced 1cm Slices and fry on both sides until Browning Cut them in half and roll into rosettes (1розочка - 5 semi-circles)
Peel and season the mince with salt and simmer for 10-15 minutes
In the center of the plate to spread the buckwheat (with the help of Cup or a special form) decorate the Top with rosettes of eggplant Around the stuffing to spread Bon appetit!
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