• ¾ cups of uncooked buckwheat, washed
  • 1 ½ cups of water
  • ¾ teaspoon of salt
  • 1 pint of mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp marjoram
  • 2 tbs mayonnaise or sour cream
  • 1 medium eggplant
  • ¼ cup sun-dried tomatoes
  • 4 tbs olive oil
  • 4 tbs Parmesan cheese
  • 4 cloves garlic, peeled
  • Salt and pepper to taste
  • Sour cream and fresh dill for garnish

Yields: 3 ½ liter pots


Make eggplant paste: cut the eggplant in half and bake it (skin down) for 15 minutes at 400⁰F /200⁰C. Remove the skin and the stem. Place eggplant, tomatoes, olive oil, 3 tbs of parmesan cheese, and garlic in a food processor, and blend until smooth.  Add a little water if necessary.

Make mushroom mixture: mix mushrooms, onion, marjoram, and mayo in a bowl.  Sprinkle with salt and pepper, and mix again.

Assemble the pots: divide buckwheat between the clay pots (1/4 cup into each pot).  Cover with water (1/2 cup of water into each pot), and add salt (1/4 tsp salt into each pot).

Layer the mushroom mixture on top of the water – some of the mushrooms will float, some not, it’s all fine.

Layer the eggplant paste on top.

Bake: Bake covered at 450⁰F/230⁰C for about 45 minutes.  Take the lids off, sprinkle with the remaining parmesan cheese, and bake for 10 more minutes uncovered.

Serve with fresh dill and sour cream.