Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 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
Direcciones
- 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.
Languages
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% |
