Eggplant stuffed with buckwheat, mushrooms and bacon

Delicious, tender, hearty eggplant.
Buckwheat with mushrooms is always delicious. Bacon adds flavor and juiciness to the filling.
You can use ham instead of bacon.
From the specified amount of ingredients, 6 servings are obtained.

  • 1 kg eggplant (or zucchini)
  • 150 g mushrooms
  • 100 g buckwheat
  • 100 g bacon
  • 100 g cheese
  • 100 g onions
  • salt
  • pepper


Boil buckwheat until cooked.

Cut the eggplants in two.

Take out the pulp.

Cut the pulp into cubes (not all of the pulp can be used).

Finely chop the onion.

Dice the mushrooms.

Finely chop the bacon.

Lightly fry the bacon in a frying pan (no need to add oil).

Add onions, fry a little.

Add mushrooms.

Add chopped eggplant.
Salt (you need to salt a little, the bacon is salty enough), pepper.
Fry for 15 minutes.

Add buckwheat.
Remove from fire.
Cool a little.

Grate cheese on a fine grater.

Put the eggplants in a baking dish.


Sprinkle with cheese.
Bake at 180 degrees for 35-40 minutes.

Enjoy your meal!

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