Buckwheat porridge casserole with vegetables
4 servings
90 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, pour in 2.5 cups of water, bring to a boil and cook on low heat until the water is fully absorbed.
- Buckwheat groats: 1 glass
2
Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.
3
Peel, wash, and chop the onion.
- Onion: 1 head
4
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Wash the eggplants and cut them into small cubes.
- Eggplants: 2 pieces
6
Mix carrots with onions and fry in vegetable oil, add eggplants and fry while stirring until cooked.
- Vegetable oil: 50 ml
7
Mix the vegetable mixture with the porridge, add salt and pepper, add butter, and cook while stirring for another 2-3 minutes.
- Butter: 75 g
- Ground black pepper: to taste
- Salt: to taste
8
Grate the cheese on a fine grater.
- Hard cheese: 50 g
9
Cool the cooked porridge, beat in the eggs, place in a saucepan, sprinkle with grated cheese and put in the oven for 15-20 minutes.
- Chicken egg: 2 pieces
10
Before serving, garnish the finished dish with finely chopped parsley and dill.
- Dill: to taste
- Parsley: to taste