Buckwheat with eggplant
Ingredients
Features
Description
Peel and finely chop the sweet onion. Wash the eggplant, cut them out of the core and cut it into cubes. Sprinkle with salt and pepper, stir and leave to drain in a colander for half an hour. Then squeeze the eggplant by hand to get rid of excess water.
Pour in the olive oil pan, put in it the chopped onion and eggplant and cook over medium heat for 20 minutes, stir constantly, preventing them stick together. When eggplants appears golden crust, add sour cream, dill and lemon juice. Reduce heat to low and cook for another 5 minutes, then remove from heat and cover with a lid. At the same time, cook the buckwheat. Serve it warm to the table, together with eggplant.
Translated by site: wday.ru
