Dietary buckwheat with eggplants

Russian cuisine

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Description Products Steps

Buckwheat with eggplant is suitable for those who are watching their figure. The dish can be served with meat or fish, or simply with fresh vegetables. Buckwheat turns out to be low-calorie.

1. Calories
   82,63 kcal
2. Protein
   2,64 gram
3. Fat
   3,11 gram
4. Carbohydrates
   11,81 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Buckwheat

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   1 glass = 165 g
2. Eggplant

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   1 piece = 210 g
3. Onions

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   1 piece = 80 g
4. Carrot

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   1 piece = 100 g
5. Tomato

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   2 pcs. = 180 g
6. Sunflower oil refined

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   2 tbsp. l. = 34 g
7. Soy sauce

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   2 tbsp. l. = 30 g
8. Tomato paste

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   0.5 cup = 100 g
9. Water

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   2 cup = 400 g
10. Salt

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    1 tsp. = 7 g
11. Oregano (oregano)

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    1 tsp. = 4 g
12. Black pepper ground

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    0.25 tsp = 1.25 g

Steps:

1. 
   Wash the eggplant, cut into cubes 1–1.5 cm thick. Rinse the buckwheat several times until the water becomes clear. Place the eggplants in salted water for 20 minutes to remove any excess bitterness. Then drain the water and dry the eggplants with a towel.
2. 
   Peel the onion and cut into cubes. Fry in sunflower oil until transparent. Add carrots, grated on a coarse grater, to the onion. Then sliced ​​eggplants.
3. 
   Peel the tomatoes and cut into cubes, add to the vegetables. Then add soy sauce. Simmer for 5 minutes over low heat.
4. 
   Place buckwheat into the pan. Add tomato paste and salt, pour in water and mix well. Add oregano and pepper. Pour the tomato sauce over the ingredients, stir, cover and simmer over low heat for 20–25 minutes.
5. 
   Sprinkle buckwheat and eggplant with parsley or dill.

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