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Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Add the pepper and garlic, sauté briefly. Add the millet, cook briefly. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Allow the millet to cool slightly, mix in the feta, season the filling.
Combine the mustard, balsamic, oil and honey, season, set aside.
Brush both sides of the aubergine slices with oil, season with salt. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.
Place 2 aubergine slices crosswise on top of each other, place 2 tbsp of filling in the middle. Fold the bottom slice and then the top slice over the filling to make a parcel, secure with toothpicks if necessary. Drizzle the parcels with the remainder of the dressing, garnish with basil leaves.
|Serve with:||Leaf salad and grilled corn cobs.|
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