Bakery products

Buckwheat casserole with eggplant


Ingredients for Buckwheat Baked Eggplant Casserole

For porridge:

  1. Buckwheat groats 150 grams
  2. Chicken broth 400 milliliters

To fill:

  1. Hard cheese 300 grams
  2. Sour cream 250 grams
  3. Purified water 50 milliliters

Vegetables and other products:

  1. Eggplant 700-800 grams
  2. Onion 2 pieces
  3. Bulgarian pepper 1 piece
  4. Butter 4 tablespoons
  5. Salt to taste
  6. Ground black pepper to taste
  • Main ingredients: Eggplant, Onion, Pepper, Cheese, Buckwheat
  • Serving 1 serving
  • World Cuisine

Inventory:

Colander, Stove, Small pot with a lid (cauldron), Measuring cup (for liquids), Knife, Cutting board - 2 pieces, Deep plate - 3 pieces, Paper kitchen towels, Frying pan, Kitchen spatula, Oven, Heat-resistant baking dish, Grater , Deep bowl, Plate, Tablespoon, Kitchen gloves

Cooking buckwheat casserole with eggplant:

Step 1: prepare buckwheat.


First of all, we lay out on the kitchen table the right amount of buckwheat and sort it out, removing the entire litter. Then we throw off the buckwheat seeds in a colander with a fine mesh and thoroughly rinse under cold running water from dust. We leave them in this form on 45 minutesin order to drain the remaining liquid.

Step 2: boil buckwheat porridge.


Next, put on a medium fire a small cauldron or a saucepan with chicken broth and bring it to a boil.
After boiling, add salt to it to taste (if the broth is unsalted) and pour in buckwheat grains.
Reduce the temperature of the stove to a small level, cover the saucepan with a lid and cook the porridge until cooked. It will take about 15 - 20 minutes.

Step 3: prepare the vegetables.


We do not lose time in vain, we proceed to the preparation of other important ingredients. Remove the peel from the onions, and remove the stalk from the eggplant and pepper and gut the last vegetable from the seeds.
Then we wash them under cold running water, dry them with paper kitchen towels, take turns on a chopping board and chop.
We cut onions into rings, half rings or cubes up to 5 millimeters thick.
Cut the eggplant and bell pepper into strips, cubes or pieces of arbitrary shape up to 1 centimeter in size. We spread the slices into separate deep plates and proceed to the next step.

Step 4: fry and stew vegetables.


We put the pan on medium heat and put 2 tablespoons of butter in it. When it melts and warms up, put the chopped onion in the oil and fry it until transparent, stirring occasionally with a kitchen spatula. In 2 - 3 minutes add eggplant, salad pepper, salt and black pepper to taste in a pan.

Stew vegetables 8 minutesstirring intensively, and then remove them from the stove and cool. Also at this time, preheat the oven to 180 degrees and grease the bottom and the inside of the baking dish with the remaining butter.

Step 5: prepare the fill.


Now we take 100 grams of hard cheese, cut off the paraffin crust from it and rub it on a fine grater directly into a deep bowl. We put sour cream there and pour purified water. Mix these products with a tablespoon to a uniform consistency. It should turn out a sour cream-cheese semi-liquid mixture. Rub the rest of the cheese in a separate plate.

Step 6: bring the dish to full readiness.


All the components of the dishes are prepared, there is very little left, and you can enjoy the creation of your golden hands. Pour fried vegetables into a saucepan with buckwheat porridge and mix everything until smooth.

Then we spread the resulting mixture into the prepared form, level it with a tablespoon so that it lies evenly, pour with sour cream-cheese filling and sprinkle with the remaining grated cheese.

After that, send the form to the preheated oven on 20 - 25 minutes. After the required time, we put on kitchen gloves, take out the fragrant dish from the oven and put the form on a cutting board, previously laid on the countertop. Using a kitchen spatula, divide the hot casserole into portions, arrange them on plates and serve.

Step 7: serve the buckwheat casserole with eggplant.


Buckwheat casserole with eggplant is served hot as a second course. This yummy is served with sour cream or homemade cream. Also, each serving can be sprinkled with chopped greens of dill, parsley or cilantro. Very often, such a casserole is used as a side dish for meat, fish or poultry dishes. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with any spices that are used during the preparation of vegetable dishes;

- butter can be replaced with vegetable;

- You can add one beaten chicken egg to a cream-cheese filling.