This recipe is easy and very tasty. It can be served as a side dish, but personally, I prefer to serve it as the main dish with other dishes on the side. I served this with a delicious herbed veggie parcel.
- 2 small eggplants, halved
- 1/4 cup each of chopped red and green peppers
- 1 clove garlic, minced
- 1 small onion, chopped finely
- 1/4 cup millet flakes
- 1,5 cup chicken flavoured stock (I use Inna Paarmens)
- 60g chopped tomatoes (with juice) – I used canned
- 1/4tsp curry powder
- pinch or two cayene pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/4 teaspoon Inna Paarmens rosemary olive salt (or your preferred salty, herby sprinkle)
Stir millet in a dry non-stick pan over medium heat until nicely roasted and golden. Set aside. Scoop out eggplant flesh, leaving a rim of about 1.5 cm of flesh intact in the shell. Chop eggplant flesh.
Add chopped eggplant, garlic, red and green peppers to the non-stick pan and cook (stirring frequently) until eggplant is almost cooked. You will need to add tiny splashes of water every now and then to prevent it from catching. Stir in toasted millet, tomato, chicken broth, spices and salts. Bring to a boil over high heat. Reduce heat to low and simmer for about 15-20 minutes or until the excess liquid has been absorbed.
Remove from heat and allow to cool for 10 minutes before scooping into the prepared eggplant shells. You can leave as is or top with chopped peppers, vegan cheese or nutritional yeast. Place the two eggplant halves into a small dish into which they fit snugly. (You don’t want them falling over in the baking process.) Carefully pour boiling water into the dish so that it makes a water level of about 3cm. (To avoid wetting the eggplants, you may want to do this before placing the eggplants into the dish.) Bake in a preheated oven at 180ºC for 20 minutes or as long as is needed for the eggplant shells to cook through.
Serve and enjoy!