Categories: Grains, Healthy and, Main dishes, Vegetarian 
      Yield: 6 servings 
  
      1 md Eggplant -- peeled and 
           Cubed 
      2    Cloves garlic -- minced 
           Juice of 1 lemon 
           Grated rind of 1 lemon 
      2 tb Olive oil 
      1 tb Butter 
      1 lg Onion -- minced 
      2 c  Buckwheat groats -- cooked 
           Fine 
      2 tb Celery leaves -- minced 
    1/4 ts Pepper 
      1 tb Fresh parsley -- minced 
      1    Egg -- beaten 
      1 tb Buckwheat flour 
           Or more, if needed 
      2 tb Corn oil -- for frying 
  
  Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender. 
  Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, 
  lemon 
  rind, and olive oil. Set aside to marinate for 1 hour, then finely chop in 
  a 
  food processor or blender, along with marinating liquid. 
   
  Meanwhile, heat butter and brown onions in a large skillet.  Cool, then add 
  remaining ingredients, except corn oil.  Stir in chopped eggplant.  Mixture 
  should be fairly stiff; adda little more flour if necessary. 
   
  Heat corn oil in another large skillet.  Drop mixture by the tablespoon 
  into 
  hot oil and fry until golden brown on each side.  Drain on paper towels. 
  Serve hot. 
   
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