Found in the store dried eggplant from a local producer. A little pokerineurope and got here is a simple and tasty dish.
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Here are dried eggplant I found in the store. The fresh face as a plane ticket, and they are very affordable in winter.
Since there was no instructions for use, I was guided by my instincts. The first time I cooked the eggplant without soaking in the water, and felt the sting, so this time I decided to soak them in hot boiled water ½ tbsp. of salt. Left them for 40 minutes.
Meat cut small cubes
Onions cleaned and cut in small dice
In a saucepan with a thick bottom in a mixture of olive and vegetable oil fry onions until Golden brown,
Added the meat and fry, until the meat was white.
Carrots rubbed on a grater
To the meat I added coriander, cumin, pepper, everything mixed together, I added carrots. All mixed again. Covered with a lid and left to simmer over medium heat, stirring occasionally. If the meat started to burn, then added a little boiled water, all mixed and continued to simmer under a lid until almost cooked meat.
Meanwhile, let us buckwheat.
The water warmed, salt. I boil the buckwheat for 5 minutes less than directed, then the water is drained, buckwheat clear of the packages and leave it in a hot pan covered with a lid to reach.
With eggplant drained the water, washed them under running water and let fully drain. Then cut the eggplant into small pieces.
Garlic finely chopped.
Eggplant, Bay leaf and garlic added to the meat.
The tomato paste was diluted with 250 ml. of warm water and
Added to meat, all well mixed, brought to a boil, check for salt and leave to simmer for 20 minutes under a lid.
Then added the prepared buckwheat, all mixed, cover, top, towel, turned off the fire and put aside for another 10-15 minutes.