Eggplants, in common parlance "blue" - are rich in vitamins and minerals. Their taste is sweet and very pleasant. Buckwheat and mushrooms are a long-known ideal combination. If you combine everything together, you get an original, hearty, but low-calorie dish.
It is necessary
- - 1 kg of eggplants, you can replace them with zucchini;
- - 150 g of champignons or porcini mushrooms;
- - 100 g of bacon;
- - 100 g of hard cheese, parmesan is ideal;
- - 100 g of buckwheat;
- - 2 medium onions;
- - salt, black pepper, paprika.
Instructions
Step 1
First, cook buckwheat until cooked. Cut off the stem of the eggplant and cut it along the middle. With a teaspoon, gently take out the core. Cut the pulp into small cubes.
Step 2
Finely chop the onion. Rinse the mushrooms thoroughly under running water and cut them into small cubes. Cut the bacon into thin strips.
Step 3
Fry in a skillet without adding oil. Add the onion and simmer everything together. Add the mushrooms and mix all the ingredients. We fill up everything with chopped eggplants and lightly salt. The bacon is salty enough and there is a risk of oversalting the dish. Pepper to taste. Fry the resulting mass for 10 minutes on medium heat.
Step 4
At the end, add buckwheat, mix everything well and turn off the heat. We rub the cheese.
Step 5
We take whole halves of eggplant and put them in a greased form with vegetable oil. Stuff with the resulting mass. Sprinkle with cheese on top and bake in the oven for 35-40 minutes at a temperature of 180 degrees. Enjoy your meal.
