Millet meatballs on ratatouille

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the millet and cook in 1/2 litre of boiling broth at low heat for about 10 minutes. Remove from the heat, swell for a further 20 minutes and allow to cool. Meanwhile peel and finely chop the onion and a clove of garlic.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Fry the onion and garlic for 3-4 minutes at low heat. Add the egg and cream cheese to the millet and mix well. Wash the thyme, dab dry, remove the leaves from the stems and add to the millet mixture.

3. 3

   Season with salt and pepper. Form approx. 8 meatballs from the millet mixture. Heat 2 tablespoons of oil in a frying pan and fry the meatballs on each side for about 5 minutes at medium heat. In the meantime, peel the vegetable onion and the remaining clove of garlic.

4. 4

   Cut onion into pieces, chop garlic finely. Wash and clean aubergine, zucchini and tomatoes. Cut aubergine into slices, zucchini into longish pieces. Cut the tomatoes into eighths. Heat the remaining oil in a frying pan.

5. 5

   Briefly sauté the onion and garlic. Add the rest of the vegetables and steam. Deglaze with remaining stock and wine and cook for 10-12 minutes at low heat. Season to taste with salt and pepper.

6. 6

   Arrange the ratatouille with the millet meatballs on a plate and serve garnished with parsley if desired.

Nutrition Facts

KCAL
420 kcal

CARBS
42 g

FATS
21 g

PROTEINS
12 g