Tasty, tender, hearty eggplant.
Buckwheat with mushrooms is always delicious. Bacon gives flavor and juiciness to the filling.
Instead of bacon, you can use ham.
From the indicated amount of ingredients, 6 servings are obtained.
Boil buckwheat until cooked.
Cut the eggplant in two.
Take out the flesh.
Cut the pulp into cubes (not all pulp can be used).
Finely chop the onion.
Dice the mushrooms.
Finely chop the bacon.
Fry the bacon lightly in a pan (do not add oil).
Add onions, fry a little.
Add chopped eggplant.
Salt (you need to salt a little, the bacon is quite salty), pepper.
Fry for 15 minutes.
Remove from heat.
Cool a little.
Grate the cheese.
Put eggplant in a baking dish.
Sprinkle with cheese.
Bake at 180 degrees for 35–40 minutes.