Millet is a fantastic food to add to your diet. It is eaten as a grain, but it's actually a seed. Millet, which is gluten-free, is loaded with iron and other nutrients. This recipe has a Mediterranean flair. Together, the millet and the walnuts make a complete protein.
Eggplant, also known as aubergine, contains a lot of water. To make it tender and flavorful, you have to remove that water. But once you know the basics, you'll be cooking eggplant all the time. See below to learn how to prepare the eggplant.
1.) Boil broth. Add millet and reduce heat to low. Cover and cook until all water is absorbed, about 25 minutes.
2.) Meanwhile, sauté eggplant and pepper over LOW heat in the 2 tbsp. olive oil for 10 minutes, stirring gently. Add garlic and water, then cover for 10 minutes.
3.) Chop basil. Add basil, olive oil, and walnuts to veggie mixture. Add salt and pepper to taste (Remember - the eggplant was already salted - so taste it first).
4.) Place a bit less than a cup of millet on each plate. Top with the veggie/walnut mixture.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To prepare the eggplant/aubergine for sauteeing: 1. ) Grab your eggplant and cut off the ends. 2.) Slice the eggplant to make pieces that are about 1/4". Don't stress if they're a little bigger or smaller. 3.) Lay paper towels at the bottom of a pie pan or dinner plate, and place your eggplant in a single layer on top of the paper towels. 4.) Sprinkle the eggplant lightly with sea salt (The salt draws the water and the bitterness from the eggplant). Cover the eggplant up with more paper towels.
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