Stuffed Eggplants with Parsnips, Carrots and Millet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- 250 g parsnip (s)
- 4 medium carrot (s)
- 2 medium onion (s)
- 2 cloves garlic)
- 250 ml vegetable stock
- 100 g millet
- 200 g cheese, rated, (Gouda)
- 150 ml cremefine, or cream
- Thyme, dried
- Rosemary, dried
- some oil, for frying and greasing
Print Recipe
Pin Recipe Instructions
- Cook the millet in the vegetable stock for 5 minutes and then let it swell for another 10 minutes. Halve the eggplant and hollow it out. Leave an approx. 1 cm wide edge. Chop the eggplant flesh. Peel the parsnips and carrots and cut them into very small cubes. Peel and finely chop the onions and garlic.
- Heat some oil in the pan and fry the aubergine halves on both sides for about 2 minutes. Then put the aubergine halves in a greased baking dish. Preheat the oven to 200 ° C.
- Now onions and garlic in the pan (better in a wok, otherwise it can get tight later) simmer for 1-2 minutes until translucent and then add the remaining vegetables and fry for 6 minutes, stirring occasionally. Pour in the cremefine and let it simmer for a few more minutes until the vegetables are soft. Now add the millet and season with plenty of thyme, a little rosemary, salt and pepper.
- Let the mixture cool down a little, then stir in 100 g of cheese. Pour the mixture into the aubergine halves and sprinkle with the remaining cheese. Bake in the hot oven (center) for half an hour.
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