Stuffed Eggplants with Buckwheat from TM JARKA — a perfect combination of healthiness, tenderness, and true homemade warmth.
Appetizing eggplants with a flavorful filling of buckwheat, vegetables, and cheese — a dish that not only delights the taste buds but also looks incredibly beautiful on the table.
TM YARKA buckwheat adds nourishment to the dish, making it light yet satisfying at the same time.
An ideal choice for a family dinner or a cozy lunch when you want something special, yet simple to prepareJ
YOU WILL NEED:
4 medium eggplants;
1 cup TM JARKA buckwheat;
1 onion, finely chopped;
2 cloves of garlic, minced;
1 carrot, grated on a fine grater;
1/2 cup tomato sauce;
100 grams of hard cheese, grated;
2 tablespoons olive oil;
Salt and pepper to taste;
Fresh herbs (dill, parsley) for serving.
STEP 1. Preparing the Eggplants
- Wash the eggplants and trim off the stems.
- Cut each eggplant lengthwise in half. Using a spoon, carefully scoop out the flesh, leaving edges about 0.7–1 cm thick (forming a “boat”). Set the flesh aside — it will be used for the filling.
- Salt the “boats” and let them sit for 10–15 minutes to draw out any bitterness (if the eggplants are bitter). Then rinse and pat dry with a paper towel.
STEP 2. Cooking the Buckwheat
- Rinse 1 cup of TM JARKA buckwheat under cold water.
- Cook it in salted water at a 1:2 ratio (buckwheat:water) until tender — about 15–18 minutes over low heat. Drain any excess water if necessary and let it cool slightly.
STEP 3. Preparing the Filling
- Cut the reserved eggplant flesh into cubes.
- Heat the oil in a pan and sauté the onion until translucent (2–3 minutes). Add the carrot and sauté for another 3–4 minutes.
- Add the diced eggplant flesh and cook until soft (5–7 minutes). Season with salt and pepper.
- Add the garlic and tomato paste or finely chopped tomato, and simmer for 2–3 minutes to let the flavors develop. Remove from heat.
STEP 4. Mixing the Filling
- In a large bowl, combine the cooked buckwheat, sautéed vegetables with eggplant, and finely chopped herbs. Mix well. Taste and adjust with salt and pepper if needed.
STEP 5. Stuffing
- Fill each eggplant half with the prepared filling, pressing it down firmly with a spoon. If desired, sprinkle grated cheese on top.
STEP 6. Baking
- Preheat the oven to 180–200 °C (350–390 °F).
- Place the stuffed eggplants in a baking dish. Add a little water or broth to the bottom of the dish (about 50–100 ml) to prevent the edges from burning and to create a sauce.
- Bake for 25–30 minutes, until the eggplants are tender and the cheese (if used) is golden.
STEP 7. Serving
- After removing from the oven, let the dish rest for 5 minutes. Garnish with fresh herbs. Serve hot or warm with yogurt, sour cream, or a light sauce.
Always delicious, simple, and irresistible!
