Stuffed Melanzane with Millet

Rinse and trim the melanzane (prepare ready to cook, e.g. peel, remove woody parts and dirt), cut in half and hollow out to 1 cm edge using a teaspoon. Sprinkle a tiny bit of salt over the melanzane. Sprinkle hollowed out with juice of one lemon, let sit for 10 min, then chop coarsely. Filling: In the meantime, make millet in soup for 10 min, then turn off stove top and let millet swell for another 10 min with lid closed. Preheat oven to 180 degrees.

Rinse cooled melanzane, drain, sprinkle with juice of one lemon.

Peel onion and garlic clove, chop finely. Score the tomatoes crosswise, dip them briefly in boiling water, peel them and cut them into cubes. Chop the chives and parsley and mix with the garlic, onions, millet, tomatoes and the diced tomatoes. Season quantity with pepper and season with salt, then distribute evenly in the melanzane.

Sauce: peel the tomatoes, chop coarsely. Chop the onion. Heat oil, sauté onion, add tomatoes, sauté briefly, extinguish with wine, season.

Pour sauce on the bottom of a large baking dish, place melanzane on top. cover, steam for 20 min.

Remove lid, increase oven temperature to 200 °C. Form grated cheese over melanzane, meanwhile bake for 10 to 15 min.

Preparation 50 min.

Our tip: Fresh chives are much more aromatic than dried ones!

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