| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Vegetarian | Grains, Healthy and, Main dishes, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Eggplant, peeled and | |
| Cubed | ||
| 2 | Cloves garlic, minced | |
| Juice of 1 lemon | ||
| Grated rind of 1 lemon | ||
| 2 | T | Olive oil |
| 1 | T | Butter |
| 1 | Onion, minced | |
| 2 | c | Buckwheat groats, cooked |
| Fine | ||
| 2 | T | Celery leaves, minced |
| 1/4 | t | Pepper |
| 1 | T | Fresh parsley, minced |
| 1 | Egg, beaten | |
| 1 | T | Buckwheat flour |
| Or more, if needed | ||
| 2 | T | Corn oil, for frying |
INSTRUCTIONS
Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender. Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, lemon rind, and olive oil. Set aside to marinate for 1 hour, then finely chop in a food processor or blender, along with marinating liquid. Meanwhile, heat butter and brown onions in a large skillet. Cool, then add remaining ingredients, except corn oil. Stir in chopped eggplant. Mixture should be fairly stiff; adda little more flour if necessary. Heat corn oil in another large skillet. Drop mixture by the tablespoon into hot oil and fry until golden brown on each side. Drain on paper towels. Serve hot. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 36.1mg
Sodium: 18.3mg
Potassium: 140.6mg
Carbohydrates: 16.3g
Fiber: 2.2g
Sugar: 2.2g
Protein: 3.6g