Buckwheat pie with eggplant.
Buckwheat pie with eggplant, ingredients:
- 2 kg of blue eggplant,
- 2 large leeks,
- 5 haha,
- so,
- pepper,
- 2 large tomatoes,
- 3 cloves of garlic,
- parsley leaf,
- Origan,
- basil,
- 500 g of buckwheat hulls,
- 1 sour cream,
- fat or oil.
Buckwheat pie with blue eggplant, preparation:
- Cut the blue eggplant into cubes and blanch in salted water.
- Chop the leek and lightly stew it in fat or oil until it softens, add the boiled eggplant (drained), then stew it a little more and towards the end add the peeled tomatoes and cook as desired.
- Cool the filling, then add 3 eggs and mix.
- Put the crust in a greased pan the size of the greased crust, sprinkle it with milk and put part of the filling and repeat until the crust and filling are used up.
- Let the pie made in this way stand for one hour.
- Then cut it into cubes and cover with sour cream and 2 beaten eggs.
- Bake at 200 degrees until golden brown.
This pie is very hearty and delicious. It takes about 2,5 hours to prepare and is for several people.
Jelica Podrascanin
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