Ingredients for Cooking Baked Eggplant with Buckwheat and Mushrooms
- Eggplant 2 pieces
- Buckwheat 100 grams
- Champignons 400 grams
- Grated cheese 120 grams
- Sour cream 18% (or natural yogurt) 1 tablespoon
- Egg 1 piece
- Salt to taste
- Pepper to taste
- Sunflower oil for frying mushrooms
- Fresh parsley to taste
- Main ingredients: Eggplant, Mushrooms, Cheese, Greens
- Serving 2 servings
Frying pan, pan, slotted spoon, grater, knife, cutting board, tablespoon, plate.
Step 1: prepare the ingredients.
Rinse buckwheat and boil in salted water until tender.
Rinse the mushrooms, dry, cut into thin slices and fry in oil until the water evaporates.
Grate cheese on a medium grater.
Finely chop the parsley.
Wash the eggplants, divide along and cut the pulp (use it to cook some other dish), leaving about 1 centimeter at the skin.
Step 2: bake eggplant.
Sprinkle the eggplant halves with salt, pour oil and send in preheated until 195 degrees oven on 25-30 minutes.
Step 3: prepare the filling.
Wait until the buckwheat and fried champignons have cooled.
Mix sour cream and egg well. You should get a homogeneous mass.
Mix the cooled buckwheat with fried mushrooms and grated cheese (leave a little to sprinkle on top). Add parsley, salt, pepper to taste and mix with egg-sour cream.
Step 4: stuff the eggplant with buckwheat and mushrooms.
In the baked eggplant halves, put the filling of buckwheat and mushrooms. Stack with a pot, no need to tamp.
Sprinkle a little grated cheese on top.
Step 5: bake eggplant with buckwheat and mushrooms.
Bake eggplant with buckwheat and mushrooms for 15-20 minutesalso at temperature 195 degreesuntil the cheese forms a golden crust on top.
Step 6: serve the baked eggplant with buckwheat and mushrooms.
Serve the eggplant baked boats hot to the table. I get two boats - one portion. But in general, this is a satisfying dish, so little one with a filling is quite enough for little ones. But how delicious it is!
Enjoy your meal!