Aubergine parcel on millet

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat 1 tsp. oil in a pot. Fry the diced onion and millet briefly. Add 1 litre of cold water and some salt, bring to the boil, cover and cook over medium heat for 25-30 minutes until soft (do not stir during cooking).

2. 2

   Put the peas in a bowl and let them thaw. Wash the chives, shake dry and cut the lower third of the stalks into fine rolls. Add boiling water to the chive tips and rinse with cold water.

3. 3

   Crumble cheese in a bowl. Add half of the chive rolls, season with some salt and pepper. Wash and clean the aubergine and cut or slice 16 thin large slices (use the rest for other purposes).

4. 4

   Place about 1 heaped tablespoon of cheese mixture on one end of each aubergine slice, press the mixture firmly together and roll up. Tie the rolls together with chive tips. Heat 2 tablespoons of oil in a frying pan and fry the rolls in portions for 3-4 minutes, turning them over until golden brown.

5. 5

   Add the peas to the millet about 10 minutes before the end of cooking time. Pour off excess water from the millet. Arrange aubergine rolls on top of the millet and garnish with remaining chives and pink pepper berries.

6. 6

   Paprika yoghurt tastes good with it.

Nutrition Facts

KCAL
540 kcal

CARBS
53 g

FATS
26 g

PROTEINS
25 g