How can I do?Dissolve bouillon cube in 1 liter of water and cook millet with cilantro in it for 20 minutes.
Meanwhile, cut halve the eggplant and sprinkle with salt, so that they spew.
Toast the peanuts in a dry pan. Dripping millet. Remove eggplant salt by digging with paper towels, then paper (it should be about 1 cm of flesh. Dice that you removed, mixed with millet and fill eggplant.
Drizzle with honey or agave syrup, sprinkle with peanuts and sesame seeds, pepper and bake for 20 minutes in a hot oven.
- 2 eggplants
- 100 g millet
- Coriander powder or grain
- Honey or agave nectar
- of toasted black sesame seeds
- 1 vegetable stock cube
- Salt and pepper
- 20g raw peanuts
Yield: 2 people
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