Stuffed Cutlets with Eggplant Cooked in a Multicooker

Cut the eggplant into pieces, soak it in cold water with a teaspoon of salt, and let it sit for 10 minutes. Then squeeze out the excess moisture.

Heat oil on the 'sauté' setting and cook finely chopped onions and diced eggplant for about 10 minutes, stirring occasionally.

Combine the cooked onions and eggplant with the ground meat, season with salt and spices, add an egg and 1–2 tablespoons of semolina. Mix everything together, work the mixture to develop the texture, shape into cutlets, and arrange them in the steamer basket.

Rinse the buckwheat, place it in the multicooker pot, add salt and 4 multicooker cups of water (650 ml). Set the steamer basket on top.