Stuffed Eggplants with Buckwheat, Mushrooms and Bacon
A hearty and tender eggplant dish. The combination of buckwheat and mushrooms is always successful, and bacon makes the filling juicy and aromatic (it can be replaced with ham). The recipe is for 6 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggplants 1 kg
- mushrooms 150 g
- buckwheat 100 g
- bacon 100 g
- cheese 100 g
- onion 100 g
- salt
- pepper
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Instructions
Step 1 of 16
Boil the buckwheat until cooked.
Step 2 of 16
Cut the eggplants in half.
Step 3 of 16
Remove the flesh.
Step 4 of 16
Dice the flesh (not all of it needs to be used).
Step 5 of 16
Finely chop the onion.
Step 6 of 16
Dice the mushrooms.
Step 7 of 16
Finely chop the bacon.
Step 8 of 16
Lightly fry the bacon in a pan without adding oil.
Step 9 of 16
Add the onion and sauté slightly.
Step 10 of 16
Add the mushrooms and stir.
Step 11 of 16
Add the diced eggplant flesh. Add a little salt (considering the saltiness of the bacon) and pepper. Stir and fry for 15 minutes.
Step 12 of 16
Stir in the buckwheat and remove from heat. Let it cool slightly.
Step 13 of 16
Grate the cheese using a fine grater.
Step 14 of 16
Place the eggplant halves in a baking pan.
Step 15 of 16
Fill them with the filling.
Step 16 of 16
Sprinkle with cheese on top. Bake at 180 degrees for 35–40 minutes.
