Meat casserole with buckwheat
Description
Perfect for serving with tea and coffee. It often happens that I cook buckwheat porridge, but then someone doesn't eat it or eats less than expected. As a result, there's leftover buckwheat, and by the next day, nobody feels like eating it anymore. So I decided to make something new out of it—something everyone would want to try! This recipe really delighted me. And in turn, I've already delighted my family with it! Have you ever tried buckwheat casserole? It can be served with tea or coffee.
Instructions
- 1
Step 1
Fry the eggplant in a pan with oil for three minutes on each side. Place it in a baking dish as the first layer.
- 2
Step 2
Fry the minced meat in a pan as well. Add salt, pepper, herbs, garlic, and tomato paste to it, and mix. Spread as the next layer over the eggplants.
- 3
Step 3
On top, spread the sautéed onions and carrots.
- 4
Step 4
Then add the boiled buckwheat.
- 5
Step 5
Prepare the "Béchamel" sauce separately. Melt the butter in a saucepan, add the flour, and mix well. Then gradually pour in the milk, stirring constantly, and cook the sauce until thickened. Finely chop the dill and stir it into the sauce.
- 6
Step 6
Pour the sauce over the casserole. Place in a preheated oven at 180 degrees.
- 7
Step 7
After 15 minutes, remove the casserole, sprinkle with grated cheese, and cook for another 5 minutes.