John Myers
Ingredients for 4 servings:
- 300 g eggplant(s)
- 250 g bell pepper(s), yellow or red
- 200 g carrot(s)
- 2 tbsp olive oil
- 50 g raisins
- 1 tsp cumin
- 1 tsp turmeric
- salt and pepper
- 250 ml vegetable stock
- 2 m.-sized eggs
- 200 g sour cream
- 150 g millet
- 1 chili pepper(s), red
- 1 garlic clove(s)
- 400 g tomatoes, from the can
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash, halve, and trim the eggplants and peppers. Peel the carrots. Slice and dice the vegetables. Heat the oil in a pan. Sauté the vegetables. Add the raisins and spices and roast briefly. Preheat the oven to 180°C (fan oven: 160°C/gas mark 3). Whisk the broth with the eggs and sour cream. Mix the millet with the vegetables and egg mixture. Place in an ovenproof casserole dish and bake in the oven for about 20 minutes. Wash, deseed, and finely chop the chili. Peel and thinly slice the garlic. Heat the remaining oil. Sauté the chili and garlic in it. Mash the canned tomatoes with a fork and add them. Bring the sauce to a boil, season, and simmer over medium heat for about 15 minutes. Serve the casserole with the tomato sauce.
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