Veggie lunch! Millet with swiss chard and stuffed eggplant

Here is nice idea for lunch. Lets make healthy delicious veggie lunch.  On summer days food like this feels good and it is recovering both soul and body. Here is recipe for Millet with swiss chard and stuffed eggplant

Ingredients needed:

(For 2 persons)

  • 1 large eggplant
  • 4 small, colorful, round courgettes

For the filling:

  • 100 ml millet
  • 1 bunch Swiss chard (or 2 if less)
  • 1 onion
  • 2 carrots
  • some olive oil
  • 1 clove garlic
  • Himalayan salt, pepper

Millet with swiss chard and stuffed eggplantFor the green salad:

  • few leaves of lettuce
  • 1 small onion
  • 1 large tomato
  • olive oil
  • Himalayan salt

Millet with swiss chard and stuffed eggplantPreparation:
Cut the eggplant in half and remove the interior, I scooped out the zucchini.Put the both t in a baking dish, salted, splashed with a little olive oil and put it into the oven to bake at 200 degrees for 30 minutes.

Millet with swiss chard and stuffed eggplantDuring that time prepare the filling. Put it in 200 ml of water and cook 15 minutes (over medium heat) ie. until softened and absorbed all the liquid.
Pour a little olive oil and wait for it to get hot. Put chopped onion and fry it a bit with a water, continue with the simmering. When it is well softened add finely chopped carrot (no peeling) and continued with the simmering. Parallel with this cook the Swiss chard (previously cleaned and roughly chopped) for about 5 minutes, i.e. until it withered. Then I spill it with cold water.

Mix the millet, steamed vegetables, chard and add one grated garlic clove, salt and pepper and all the thorough mixing.
Fill the eggplant and zucchini with this mixture,and pour over with a little olive oil. Then bake it for another 20 minutes.

Millet with swiss chard and stuffed eggplantEggplant and zucchini should be served with lettuce alone made in the following manner: In a salad bowl  put the torn leaves of lettuce, add some finely chopped onion, which is previously salted and splashed with a little olive oil and held  and then add on that slice of tomato. All should be well salted and overflowing with a little olive oil, sprinkled with a little parsley and served.

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