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Buckwheat casserole with eggplant

Posted date : 31.01.2016 In Main dishes, Vegetables

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!:)

Ingredients

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

Note

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.

Translated by site: chocolate-kiss.ru