Stuffed eggplants "greek style".

It's not a greek recipe, it's just what I had in the fridge last week :)
I used to live, when I was a student, with greek and english people and even now, after more than ten years, in my home there always are feta and tea :D
This recipe is a perfect vegetarian second course or single course, it's easy to make and quick to bake.

2 servings:

2 medium eggplants

1 cup feta cheese

1/2 cup breadcrumbs

1/2 cup peeled almonds

1 garlic clove

extra-virgin olive oil


salt & pepper

Wash eggplants, cut them on the long side and dig the pulp untill you empty the halves.
Dice the pulp and sautee it in oil with the garlic clove. 
When the pulp is cooked and golden put it in a mixer with feta, oreganon, breadcrumbs and almond.
Ground the mixture but not too finely, just a bit to mix everything well.
Fill the eggplants halves with the mixture then pour some extra-virgin olive oil.
Bake at 360°F for about 20 minutes.
Serve warm.


Buckwheat pancakes (gluten free).

This is an healthy recipe really easy and quick, averything depend on the seasoning you choose.
The rough taste of buckwheat is, according to me, great with honey or maple syrup but if you want you can indulge in chocolate too of course!
Buckwheat is gluten free and it's used a lot in the north of Italy, especially in a mountain zone of Lombardia called Valtellina.
I've not tried yet but I think a savoury version (no sugar and a pinch of salt added) could be great with sour cream and bacon would be great.
And I was talking of healthy things uh!?

Here the recipe for 10 small pancakes or 5 big.

1 cup buckwheat flour

2 eggs

1 cup milk (any kind: cow, rice, soy...)

1/4 cup raw sugar or white sugar

1 teaspoon baking powder

oil or butter to grease the pan

Mix eggs with sugar untill smooth then add, little by little, flour and baking powder then milk untill you have a perfect mix with no lumps.
Let it rest for about 20 minutes, grease and heat a pan then start making pancakes.
Serve them hot with the seasoning of your choice.