Eggplants stuffed with buckwheat
Description
The recipe won't take much time. Delicious, tender, and filling eggplant boats filled with buckwheat and vegetables. You can optionally add mushrooms to the filling for even more flavor and aroma. The dish is simple, yet very impressive—perfect for any festive table. Keep this recipe in mind. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the eggplants in half lengthwise, make knife slits, brush with oil, and bake in the oven at 200 degrees for about 20 minutes, or until done.
- 3
Step 3
Let the cooked eggplants cool slightly, then scoop out all the flesh with a spoon.
- 4
Step 4
Heat oil in a skillet and sauté diced onion until soft.
- 5
Step 5
Then add diced bell pepper and minced garlic. Fry everything together until fully cooked.
- 6
Step 6
Add the chopped eggplant flesh and continue cooking for another 2-3 minutes.
- 7
Step 7
At the end, add the cooked buckwheat. I use about 1-1.5 tablespoons of buckwheat per eggplant. Season the filling to taste with salt, heat through, and remove from the heat.
- 8
Step 8
Place the eggplants in a baking dish and stuff them with buckwheat.
- 9
Step 9
Place diced tomatoes on top.
- 10
Step 10
Salt the tomatoes, pepper them, and sprinkle with grated cheese. Bake in the oven at 180 degrees until the cheese melts.
- 11
Step 11
The eggplants stuffed with buckwheat are ready.