Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant -- peeled and
Cubed
2 Cloves garlic -- minced
Juice of 1 lemon
Grated rind of 1 lemon
2 tb Olive oil
1 tb Butter
1 lg Onion -- minced
2 c Buckwheat groats -- cooked
Fine
2 tb Celery leaves -- minced
1/4 ts Pepper
1 tb Fresh parsley -- minced
1 Egg -- beaten
1 tb Buckwheat flour
Or more, if needed
2 tb Corn oil -- for frying

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.

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