Buckwheat balls

Ingredients:

• Buckwheat - 150 gr 
• Salt for buckwheat - ½ tsp
• Eggplant - 1
• Butter - 25 gr 
• Khmeli suneli - ½ tsp
• Coriander - ½ tsp  
• Asafoetida - ½ tsp 
• Cottage cheese 100 gr 
• Tomatoes - 250 gr
• Salt for tomato sauce - ½ tsp

Method:

1. Boil the buckwheat in salted water (1: 2) until cooked.
2. Eggplant clean and cut into small cubes.
3. Fry butter with coriander and khmeli-suneli for 15 seconds.
4. Put cubes of eggplants in it, fry until ready, if necessary, adding 1 tablespoon. water.
5. Mix the buckwheat, eggplant and cottage cheese with a blender until smooth.
6. Form balls with wet hands and put them in a greased baking dish.
7. Cut the tomatoes and chop the blender in a puree, add salt, add asafoetida.
8. Pour the balls with the sauce.
9. Bake in the oven at a temperature of 180 degrees 20 minutes