Zucchini stuffed with wheat porridge and eggplant

Wheat groats in the form of milled wheat grains improves immunity and removes toxins from the body. Loose wheat porridge cooked in a slow cooker will perfectly complement the eggplant with garlic in the filling for stuffing zucchini.

Ingredients

• Wheat groats - 160 g
• Water - 320 g
• Vegetable oil - 50 ml
• Salt - to taste
• Eggplant - 3 pcs.
• Zucchini - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 2 pcs.
• Green onion - 30 g
• For submission:
• dill greens
• Arugula
• lettuce leaves

Directions

1. Rinse wheat groats in warm water several times.
2. Pour the washed cereal into the bowl of the multicooker, pour out the water, add 0.5 tsp. salt and vegetable oil (2 tablespoons).
3. Cook porridge in the "Cereals" mode for 25 minutes.
4. Cut the eggplant lengthwise into slices, grease with vegetable oil and put in the oven, preheated to 200 degrees, for 20 minutes.
5. Grate carrots on a coarse grater.
6. Finely chop the garlic.
7. Fry carrots and garlic in vegetable oil.
8. Chop the green onion.
9. And lightly fry with carrots.
10. Remove the eggplants from the oven, cool a little and cut into pieces, mix the eggplants with carrots and garlic.
11. After the multicooker signal, lay out the crumbly wheat porridge from the bowl.
12. Add wheat porridge to the vegetable mixture, mix everything. Stuffing for zucchini is ready!
13. Cut the zucchini in half, remove the core.
14. Lubricate the zucchini with vegetable oil, put the filling in the recess and put in the oven (200 degrees) for 30 minutes.
15. Zucchini stuffed with wheat porridge and eggplant is ready!
16. Serve stuffed zucchini with green salad, arugula and dill.
17. Bon appetit!