for 4 person

Aubergines

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

Vegetables

	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

How it's done

Aubergines

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.

Vegetables

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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