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Ингредиенты
- 1 med Eggplant -- peeled and Cubed
- 2 x Cloves garlic -- chopped Juice of 1 lemon Grated rind of 1 lemon
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 1 lrg Onion -- chopped
- 2 c. Buckwheat groats -- cooked Fine
- 2 Tbsp. Celery leaves -- chopped
- 1/4 tsp Pepper
- 1 Tbsp. Fresh parsley -- chopped
- 1 x Egg -- beaten
- 1 Tbsp. Buckwheat flour Or possibly more, if needed
- 2 Tbsp. Corn oil -- for frying
Инструкции
- Steam eggplant in a vegetable steamer for 8 to 10 min, or possibly till tender.
- Transfer to a glass or possibly ceramic bowl and toss with garlic, lemon juice, lemon rind, and extra virgin olive oil. Set aside to marinate for 1 hour, then finely chop in a food processor or possibly blender, along with marinating liquid.
- Meanwhile, heat butter and brown onions in a large skillet. Cold, then add in remaining ingredients, except corn oil. Stir in minced eggplant. Mix should be fairly stiff; adda little more flour if necessary.
- Heat corn oil in another large skillet. Drop mix by the Tbsp. into warm oil and fry till golden on each side. Drain on paper towels. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 108 | 57% |
| Total Fat 12.22g | 15% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 36mg | 12% |
| Sodium 31mg | 1% |
| Potassium 256mg | 7% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.06g | 2% |
| Protein 3.96g | 6% |
