Aubergines with millet and vegetable stuffing

stuffed aubergine eggplant

When I’m hungry but have no idea what to cook, I usually take some vegetables, stuff them with something that fits the season, bake it in the oven and the problem is solved. In this post, you can read a spring-inspired aubergine (eggplant) recipe.The other day, I was reading the New Complete Vegetarian by Rose Elliot and I found a millet porridge recipe. I immediately thought that I should cook something similar and I could use it to stuff an aubergine. Or two.
For me, zucchinis, carrots, and mushrooms are the ultimate spring combo, these were the veggies I used for the stuffing.

– 100 g millet
– 2 big aubergines
– 1 small onion, diced
– 1 big carrot, diced
– 1 small zucchini, diced
– 150 g mushrooms (I used champignons, but feel free to use wild mushrooms if that’s what you like)
– 1 tsp. dried thyme
– salt and pepper to taste

Cook the millet according to the instruction on the package.

Meanwhile, sautée the onion in a little bit olive oil until translucent. Add the carrot, zucchini, and mushrooms, season with salt, pepper, and thyme and sautée them for 15 minutes. It might sound to be too short, but we’re going to bake the stuffing and I think vegetables are more delicious when they’re not overcooked.

Pre-heat the oven to 200 degrees Celsius. Cut the aubergines in half lengthwise and remove their inside. Place them on a baking tray or heat-proof baking dish – for this purpose, I always use a ceramic baking dish.

Mix the vegetables with the millet and stuff the aubergines with the mixture. Bake them for 15-20 minutes.

When you serve them, you can spoon some sour cream on top.

What’s your favourite spring vegetable?

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