Eggplants stuffed with buckwheat

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INGREDIENTS (for 2 people):
* 2 aubergines
* 1-2 cups of cooked buckwheat
* 1 pot of diced carrots
* 2 large cloves of garlic
* fresh basil and parsley
* salt, pepper
* olive oil

METHOD: Cut the aubergine in half and scoop out the inside slightly with a spoon (save the eggplant meat for later). Preheat the oven to 200 ° C and place the eggplant halves in it for 10 minutes. Fry the carrot and the remaining and diced eggplant in olive oil. Add garlic and remaining spices (salt, pepper, fresh basil, parsley) and stir in pre-cooked buckwheat. Remove the aubergines from the oven, fill them with vegetable mix and put them back in the oven for another 15 minutes.

PREPARED BY: Monika Škorjanc - earthlymonika