Cut the eggplant into circles and soak in salt water to remove the bitterness.
We put buckwheat to cook.
Grease the pan with olive oil and set it to warm up. Add finely chopped onions. Cook until translucent.
Three carrots and add to the onion, along with the eggplant, cut into squares. We fry on medium heat (until it is advisable not to salt, so that the eggplant does not let out a lot of juice).
When the vegetables are almost ready, add buckwheat and simmer for a couple of minutes. Serve with fresh herbs.
Ingredients
Directions
Cut the eggplant into circles and soak in salt water to remove the bitterness.
We put buckwheat to cook.
Grease the pan with olive oil and set it to warm up. Add finely chopped onions. Cook until translucent.
Three carrots and add to the onion, along with the eggplant, cut into squares. We fry on medium heat (until it is advisable not to salt, so that the eggplant does not let out a lot of juice).
When the vegetables are almost ready, add buckwheat and simmer for a couple of minutes. Serve with fresh herbs.