The lovely Lisa from Pink Kitchen always keeps her Middle Eastern audience in mind. She contacted us a few days ago with a new healthy, delicious recipe to share – the Mediterranean Millet rich in iron and other nutrients.
According to Lisa, “Millet is a fantastic food to add to your diet. It is eaten as a grain, but it’s actually a seed. Millet, which is gluten-free, is loaded with iron and other nutrients.”
More information and the recipe for this appetizing dish by Lisa below: (Original Post)
Today’s recipe has a Mediterranean flair. Together, the millet and the walnuts make a complete protein. Eggplant contains a lot of water. To make it tender and flavorful, you have to remove that water. That may sound super-complicated. But stay with me! Our goal here, as always, is to make things simple for you. Once you know the basics, you’ll be cooking eggplant all the time.
1 cup dry millet
3 cups vegetable broth
1 red pepper, sliced
1 medium eggplant
2 large cloves garlic, minced (or 1 tsp. garlic powder)
1 sprig of fresh basil, about the length of your hand (or 1/2 tsp. dried basil)
1 cup walnuts (break up the larger pieces a bit)
2 tbsp. extra virgin olive oil
4 tbsp. water
1/4 c. extra virgin olive oil
salt and pepper to taste
1. Grab your eggplant and cut off the ends.
2. Slice the eggplant to make pieces that are about 1/4″. Don’t stress if they’re a little bigger or smaller. This is not an episode of “Chopped“!
3. Lay paper towels at the bottom of a pie pan or dinner plate, and place your eggplant in a single layer on top of the paper towels.
Sprinkle the eggplant lightly with sea salt (The salt draws the water and the bitterness from the eggplant). Cover the eggplant up with more paper towels.
4. Now you have about an hour to have a cup of tea and read a good book.
5. After an hour, you’ll see that the paper towels are wet.
6. Discard paper towels. You’re ready to sauté your eggplant!
7. Boil broth. Add millet and reduce heat to low. Cover and cook until all water is absorbed, about 25 minutes. Meanwhile, sauté eggplant and pepper over LOW heat in the 2 tbsp. olive oil for 10 minutes, stirring gently. Add garlic and water, then cover for 10 minutes.
8. Chop basil. Add basil, olive oil, and walnuts to veggie mixture. Add salt and pepper to taste (Remember – the eggplant was already salted – so taste it first).
9. Place a bit less than a cup of millet on each plate. Top with the veggie/walnut mixture.
And sahtein – Time to enjoy!
Let us know how you liked it and if you have any suggestions for other recipes you’d like to see here by Lisa, please comment below this post. Thank you Lisa for your always tasty contributions!