Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.