Cooking buckwheat. When the water and porridge boil, salt the water and make the fire less. Ready, we need 100g of porridge;
While porridge is cooked, cut onions, peppers and mushrooms and sauté in olive oil over high heat so that the mushrooms do not have time to let the juice, but rather fry;
Mix the prepared porridge with onions, mushrooms, pepper and finely chopped herbs;
We cut eggplants into thin plates. With a pastry brush, grease each plate with oil on both sides;
Fry the eggplants in a preheated frying pan to the first softness so that the plates are well wrapped without breaking;
We cut the tomato in half rings and wrap it together with basil and finely chopped nuts in eggplant.
Ingredients
Directions
Cooking buckwheat. When the water and porridge boil, salt the water and make the fire less. Ready, we need 100g of porridge;
While porridge is cooked, cut onions, peppers and mushrooms and sauté in olive oil over high heat so that the mushrooms do not have time to let the juice, but rather fry;
Mix the prepared porridge with onions, mushrooms, pepper and finely chopped herbs;
We cut eggplants into thin plates. With a pastry brush, grease each plate with oil on both sides;
Fry the eggplants in a preheated frying pan to the first softness so that the plates are well wrapped without breaking;
We cut the tomato in half rings and wrap it together with basil and finely chopped nuts in eggplant.