Another useful and tasty recipe from Anya Anya advised to cook the casserole with zucchini or zucchini, but we are not selling, so I decided to replace them with eggplant. I really like buckwheat porridge, why could not miss this new and interesting way of cooking. Option with eggplant me very much, next year I will try with zucchini. Annie, thanks again!:)
Buckwheat — 150 g
Zucchini (or eggplant) — 800 g
onion — 2
Bulgarian pepper — 1
Cheese — 300 g
Sour cream — 250 g
Water — 50 ml
butter — 2 tablespoons
Chicken broth — 400 ml
salt — to taste
1. Buckwheat boiled in chicken broth until tender. Eggplant clean, my peppers and cut into small pieces.
2. Onions cut into half rings, melt the butter in a frying pan. Fry the onion until transparent, add the eggplant, salt, pepper and simmer 8 minutes.
3. Grate cheese, 100 grams of sour cream and mix with 50 ml of water.
4. Pour the mixture into the buckwheat and stir. Grease a baking dish with butter, spread half the mass of buckwheat, it lay half-roasted eggplant and 100 grams of cheese. Repeat layers once. Send the casserole in a preheated 180 degree oven for 25 minutes.