Stuffed aubergines with millet

Stuffed aubergines with millet

Total: 50 Min. | Active: 25 Min.
Nutritional value / people: 227 kcal
, Fat: 8 g
, Carbohydrate: 29 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 aubergines (approx. 450 g each), halved
¼ tsp salt


oil for frying
1 spring onion incl. green part, cut into thin rings, greens set aside
125 g yellow millet
125 g different coloured cherry tomatoes, quartered
3 dl vegetable bouillon

Yoghurt dressing

1 plain greek yoghurt
¼ bunch marjoram, finely chopped
1 tsp lemon juice
¼ tsp salt
a little pepper
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Two shallow baking dishes (each holding approx. 2 l), greased

How it's done

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Scoop out the inside of the aubergines, leaving a border of approx. 1 cm, season with salt and transfer to the prepared dishes. Finely chop the aubergine flesh.


Heat the oil in a frying pan, briefly sauté the spring onions, add the aubergine flesh, millet and tomatoes, cook briefly. Pour in 200 ml of the bouillon, bring to the boil, reduce the heat and simmer for approx. 15 mins. Stuff the aubergines with the millet mixture, drizzle with the remaining bouillon and sprinkle with the reserved spring onion greens.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C.

Yoghurt dressing

Combine the yoghurt with all the other ingredients, serve with the aubergines.

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