Eggplant stuffed with buckwheat, mushrooms and bacon
Tasty, tender, hearty eggplant.
Buckwheat with mushrooms - it's always delicious. Bacon adds flavor and juiciness stuffing.
Instead, you can use bacon ham.
The amount of said ingredients is obtained 6 servings.
Buckwheat with mushrooms - it's always delicious. Bacon adds flavor and juiciness stuffing.
Instead, you can use bacon ham.
The amount of said ingredients is obtained 6 servings.
Ingredients
- 1 kg of eggplant (or zucchini)
- 150 grams of mushrooms
- 100 grams of buckwheat
- 100 g bacon
- 100 g of cheese
- 100 g onion
- salt
- pepper
Preparation
Buckwheat, boil until tender.
Eggplant cut into two parts.
Remove the pulp.
The flesh cut into cubes (you can not use all of the pulp).
Finely chop the onion.
Mushrooms cut into cubes.
Finely chop the bacon.
In a frying pan lightly fry the bacon (no need to add oil).
Add the onion, fry a little.
Add the mushrooms, stir.
Add chopped eggplant, salt (salt needs a little bacon enough salty) and pepper, mix well.
Fry for 15 minutes.
Add buckwheat, mix and remove from heat.
Cool slightly.
Cheese grate.
Eggplant put in a baking dish.
Stuff.
Sprinkle with cheese.
Bake at 180 � C for 35-40 minutes.
Bon Appetite!
