Eggplant stuffed with buckwheat, mushrooms and bacon

31

• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Medium dish
    • 0.0.3 98kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 10min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  98kcal

• Rating
  

  5 out of 5

• Recipe

Delicious delicate eggplant will cook at home with a juicy filling of mushrooms and fragrant bacon. Bacon can be replaced with ham.

Let’s get started!

Ingredients

0/7 ingredients

• 1 kg of eggplant (or zucchini)
• 150 g of mushrooms
• 100 g buckwheat
• 100 g bacon
• 100 g cheese
• 100 g onion
• salt and pepper

5 из 5 2 1ч 10мин1ч 10мин 98

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Wash buckwheat and boil the preparedness according to the instructions on packaging.
2. Wash the eggplants, remove the hard peel, cut along in half. Take out the pulp, part of the pulp, about half, cut into a small cube.
3. Lightly fry in a preheated dry pan (without oil) bacon, add chopped onion, fry a little together.
4. Add mushrooms, diced, stir. Next add chopped eggplant, slightly salt and pepper, stew more Fifteen minutes.
5. Add boiled buckwheat, stir and remove the baking.
6. Place eggplant in a ceramic baking dish. Stuff with mushroom filling, sprinkle with grated hard cheese and put in oven for 40 minutes at a temperature of 180 degrees. Serve hot with herbs and fresh vegetables.

Keywords:

• eggplant
• bacon
• Mushrooms
• stuffed vegetables