RECIPE :: Griddled aubergine and courgette with millet
(Serves 3-4 people)
To celebrate Marion’s new job away from the dreary world of filing and grade 5 governmental bureaucracies I made a meal for her which was the sun dried tomato and olive pizza and this millet dish. I hope that her new job works out well and gives her the opportunity to start her own clothing business.
Ingredients
1 aubergine,
½ tsp of salt plus enough for salting the aubergines,
1 courgette,
3 cloves of garlic (peeled and quartered),
200g of millet,
2tbsp of olive oil,
500ml of water and
1 handful of fresh parsley (finely chopped).
Method
| 1) |
Slice the aubergine and courgette length ways into long thin slices. |
| 2) |
Heavily salt the aubergines on both sides, place over a wire tray and leave to stand for 20 minutes. After 20 minutes wash the salt from the aubergines. |
| 3) |
Sauté the millet for 8-10 minutes until fragrant and slightly browned, then put into a mixing bowl. |
| 4) |
Mix 1tbsp of olive oil into the millet until evenly coated. |
| 5) |
Add the millet, garlic and water to a saucepan and bring to the boil. Lower the heat and simmer for 10-15 minutes or until the liquid has been absorbed. |
| 6) |
Whilst this is happening you need to griddle the aubergine and courgette slices over a medium heat for 4 minutes each side. |
| 7) |
Once the aubergine and courgettes are griddled chop them into 2cm square pieces and mix into the cooked millet with the salt and parsley. |
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