Usuba
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.
- Total
- 25 min
- Standard serving
- 327.2 g
Ingredients
Total 12- Buckwheat groats
60 g≈ 1/3 cup - Eggplants
100 g≈ 1/3 pcs - Cream10%
75 ml≈ 1/3 cup - Dry white wineбелый
75 ml≈ 1/3 cup - Grated Parmesan cheese
to taste≈ 1/4 tsp - Thymeсушеный
to taste≈ 2/3 sprig - Oreganoсушеный
to taste≈ 1.5 tsp - Basil leaves
to taste≈ 1.5 tsp - Black peppercorns
1.5 g≈ 2.5 pcs - Salt
to taste - Garlic
1.5 g≈ 1/2 clove - Olive oil
10 ml≈ 2 tsp
Instructions
- 1
Step 1
Heat the olive oil in a thick-bottomed pan.
- 2
Step 2
Cut the eggplant into cubes, finely chop the garlic.
- 3
Step 3
Fry the garlic in a pan, add the eggplants. Cook for 5 minutes.
- 4
Step 4
Pour the buckwheat, fry it together with the eggplants, stirring constantly.
- 5
Step 5
Reduce the heat, add white wine. Stir.
- 6
Step 6
When the liquid is absorbed, pour in a glass of water. Stir. Constantly stir the dish while cooking.
- 7
Step 7
Crush black pepper in a mortar. You can crush the pepper together with salt.
- 8
Step 8
Monitor the liquid level. When it is absorbed, pour in another glass of water. Cook for another 10 minutes.
- 9
Step 9
Add salt, pepper, thyme, and oregano.
- 10
Step 10
Pour in the cream, stir. Cook for another 3 minutes.
- 11
Step 11
Serve the dish on a plate, sprinkle with grated Parmesan and garnish with basil leaves.
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