A great dish for vegetarians (just omit bacon).
Ingredients
- 2 large Eggplants
- 5 ounces of Mushrooms (Portabella is more flavorful than white button)
- 3.5 ounces of Buckwheat
- 3.5 ounces Bacon (may be omitted for vegetarian version)
- 3.5 ounces Shredded Sharp Cheddar Cheese
- 1 onion
- Salt
- Pepper
Directions
- Cook buckwheat according to the packaging instructions, set aside to cool
- Cut eggplant lengthwise, scoop out the pulp
- Chop the eggplant pulp into cubes (you might not need to use all of it)
- Chop onions into cubes
- Chop mushrooms into cubes
- Chop bacon (if using) into small pieces
- In a frying pan, add bacon (if the bacon is not fatty, you can add a splash of olive oil)
- Add onions to the pan, saute for a minute, then add mushrooms
- Add cubed eggplant, salt, pepper, saute for 15 minutes (if using bacon, add a little bit of salt, since the bacon is salty enough)
- Add cooked buckwheat to the pan, turn off heat, let cool
- Place eggplant halves into a baking dish lined with foil
- Stuff each half with the mixture, and top with shredded cheddar cheese
- Place the eggplant in the pre-heated oven, uncovered, at 350º (F) degrees for about 35-40 minutes, or until the top is golden brown
Wow – love this. So origninal!
Thanks so much! It could be a great vegetarian dish.