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Betty Bossi Koch-Center
Two shallow baking dishes (each holding approx. 2 l), greased
How it's done
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.
Combine the yoghurt with all the other ingredients, serve with the aubergines.
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