While field eggplants are still on sale, I want to bring to your attention a very tasty and satisfying option for cooking them with buckwheat. This dish can be served with any meat or on its own. Also, eggplants with buckwheat will definitely be appreciated by fasting and vegetarians, since this side dish contains all the healthy calories that are necessary for the full functioning of our body.
Ingredients:
Buckwheat - 1 glass
Onions - 50 g
Carrots - 50 g
Eggplant - 250 g
Lean oil - 2 tablespoons
Salt to taste
Ch.m. pepper - taste
Garlic - 1 clove
How to cook:
Prepare all the necessary products for cooking buckwheat with eggplant. Peel the onions, carrots and garlic. Rinse the vegetables along with the eggplant under running water. Pat dry with paper towels.
Then rinse the buckwheat to clean water. Remove all impurities from the cereal.
Transfer the clean cereal to a cauldron, pour water in a ratio of 1 to 2. Add a little salt and cook over medium heat until cooked, covered. As a rule, this takes 15 minutes, the water should completely boil away.
Pour refined vegetable oil into a frying pan, put onion chopped into half rings, fry for a couple of minutes until soft. Then add the grated carrots, turn the heat down and fry for another 3 minutes.
Cut the eggplant into small cubes, add to the pan.
Once the blue ones have absorbed all the oil, pour in some hot water from the kettle. Simmer the vegetables for 7-10 minutes, until the eggplants are cooked, they should become very soft. Add the crushed garlic clove in the same step.
Now put the buckwheat in the pan with the vegetables. Season the dish with salt and pepper to your liking, stir well. Warm up for 2 minutes so that the cereals are saturated with all the aromas of vegetables.
Be sure to catch and discard the garlic before serving. Arrange the buckwheat with eggplant in portions and serve as an independent dish or as a side dish to meat. This buckwheat porridge goes very well with boiled, fried or baked chicken.
Enjoy!
Author: Tatiana Chudovskaya
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