Buckwheat with Eggplant in Butter Sauce
A buckwheat dish with eggplants prepared using the risotto method. The groats are cooked in wine and broth, absorbing the aromas of spices, then complemented with cream and cheese. The result is a tender, satisfying dish with a soft texture and deep flavor.
- 11.7g
- Protein
- 20.1g
- Fat
- 46.7g
- Carbs
457 kcal / for 1 serving (327.2 g)

