Buckwheat Salad with Eggplant

A bright buckwheat salad with eggplant, tomatoes, and cheese is a unique and incredibly tasty dish that can easily replace lunch or dinner. Unusual flavor combinations will please you so much that you bookmark the recipe or write it down in a culinary notebook.

Ingredients

• Buckwheat groats – 70 g
• Eggplant – 1 pc.
• Tomato – 1-2 pcs.
• Green salad (or spinach) – 0.5 bunch
• Walnuts – 50 g
• Soft cheese – 100 g
• Garlic – 2 cloves
• Balsamic vinegar – 1 teaspoon
• Olive oil – 1 tbsp

Directions

1. Prepare the necessary ingredients for the buckwheat and eggplant salad. Any soft cheese can be used: feta, ricotta, suluguni, etc.

   

2. Rinse the eggplant and cut it into slices. (If you have a bitter fruit, soak the slices in salted water in advance.) Place the slices on a preheated grill and fry for 2-3 minutes.
3. As soon as characteristic patterns are formed on the eggplants, they can be removed on a plate.
4. Rinse buckwheat and boil for 15 minutes.
5. Rinse the green lettuce or spinach leaves, blot lightly with a paper towel, and place on a serving dish.
6. Put boiled buckwheat on the leaves.
7. Rinse the tomatoes and cut them into slices, put together with the fried eggplants on buckwheat.
8. Spread the soft cheese evenly over the platter. Be sure to try it: if it is salty, then you do not need to salt the salad and vice versa. Add walnuts. In a small bowl, combine the compressed garlic cloves, peeled and washed, the balsamic vinegar, and the olive oil.
9. Sprinkle the salad with the dressing, garnish with herbs and serve.