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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.

Ingredients:

• 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

Total time: Preparation + cooking time: 50 minutes
Yield: 2 people