for 4 person

Filling

1 tbsp	olive oil
1	bell pepper, cut into cubes
1	garlic clove, squeezed
80 g	yellow millet
1 ½ dl	vegetable bouillon
200 g	feta, crumbled
¼ tsp	salt
¾ tsp	chilli flakes

Dressing

1 tsp	mustard
2 tbsp	balsamic vinegar
4 tbsp	olive oil
2 tsp	liquid honey
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

3	aubergines, cut lengthwise into slices approx. 5 mm thick
4 tbsp	olive oil
½ tsp	salt

Parcels

½ bunch

basil, leaves torn off

How it's done

Filling

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.

Dressing

Combine the mustard, balsamic, oil and honey, season, set aside.

Charcoal/gas/electric grill

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.

Parcels

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.

Show complete recipe