Ingredients for the aubergines stuffed with millet

3 aubergines

45 g of millet

1 red onion

1 ribbed tomato

basil

40 g of pecorino cheese

1 egg

Salt and pepper

Extra virgin olive oil

Preparation

Cut the aubergines in halves. Preheat the oven at 200°C and bake the aubergines in a tray covered with greaseproof paper with little oil and a pinch of salt for about 20 minutes. Let them cool. Remove the pulp with a spoon leaving half a cm of skin. Cut the inner part into small pieces. Clean and dice the tomatoes. Cook the millet. In a bowl mix millet, onion, tomato, aubergine pulp, minced basil and pecorino cheese. Beat the eggs and add to the previous mixture. Stuff the aubergines and bake in preheated oven at 180°C for about 30 minutes. Add little oil and serve aubergines stuffed with millet warm.

Tradotto da Francesca Clemente