A new recipe for buckwheat lovers.
I boil buckwheat in salted water and let it cool a little. I usually use yesterday's buckwheat for this recipe. And buckwheat will not disappear, and the dish is prepared faster))
Peel the eggplants and cut them into small cubes. Fry in olive oil until tender.
In winter, I use frozen eggplant for this recipe. I pre-soak them in water and fry them in the same way. Salt and pepper to taste.
Combine fried eggplant and buckwheat in a bowl.
Now refueling
In a blender I grind onions, garlic, tomatoes and herbs (you can do anything, I have celery, parsley, green onions). I add olive oil and my favorite spices (I like zira here).
Instead of tomatoes, you can use some tomato juice. I also sometimes use tomatoes, which I harvest without salt and vinegar.
I previously shared this recipe HERE.
I add dressing to buckwheat and eggplant. And I mix it well. If there is little salt, you can add salt.
Serving decorated with onion feathers and herbs. Here's a salad! Very unusual, but delicious!
We eat this dish cold. But one day there was a little left - and I warmed up. Super! So it's good for a side dish and for a snack.
RECIPE:
• Eggplant - 1-2 pcs.
• Buckwheat - 250 g (weight of already boiled buckwheat)
• Onion - 1 pc.
• Tomatoes 2 pcs. (or tomato juice 60-70 ml)
• Greens (I have celery and parsley)
• Green onions
• Garlic - 1 tooth.
• Olive oil - 2-3 tbsp.
• Zira - 0.5 tsp.
• Salt
In the video below, this recipe and 4 more buckwheat recipes. Take a look - you will definitely like it!