Stuffed eggplants with parsnips, carrots and millet

Ingredients for 4 servings:

• 100 g millet
• 250 ml vegetable stock
• 2 large eggplants
• 250 g parsnip(s)
• 4 medium-sized carrots
• 2 m.-sized onion(s)
• 2 garlic cloves
• 200 g Gouda, grated
• 150 ml Cremefine or cream
• Thyme, dried
• Rosemary, dried
• some oil for frying and greasing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

wintery and delicious

Cook the millet in the vegetable stock for 5 minutes, then let it swell for another 10 minutes. Halve the eggplants and hollow them out, leaving a 1 cm wide edge. Finely chop the eggplant flesh. Peel the parsnips and carrots and cut into very small cubes. Peel and finely chop the onions and garlic. Heat a little oil in a pan and fry the eggplant halves for about 2 minutes on each side. Then place the eggplant halves in a greased baking dish. Preheat the oven to 200°C (top/bottom heat). Now sauté the onions and garlic in a pan (preferably in a wok, as otherwise it can be crowded later) for about 1-2 minutes until translucent. Then add the remaining vegetables and fry for 6 minutes, stirring occasionally. Pour in the Cremefine and simmer for a few more minutes until the vegetables are soft. Now add the millet and season with plenty of thyme, a little rosemary, salt, and pepper. Let the mixture cool slightly, then stir in 100g of cheese. Fill the eggplant halves with the mixture and sprinkle with the remaining cheese. Bake in the middle of the preheated oven for half an hour.