Stuffed eggplants with mint sauce

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 8 tbsp millet
• 2 small onions
• 2 slices of cheese (45%)
• 4 tomatoes
• 2 cups of yogurt (skimmed milk yogurt)
• vegetable broth
• lemon juice
• Garlic
• cumin
• Salt, to taste
• Pepper, freshly ground
• Parsley, flat chopped
• Mint, fresh
• Cayenne pepper
• 1 tsp sesame seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

reduced-calorie

Pre-cook the eggplants for 10 minutes in a sieve or over boiling water. Boil the millet in about twice the amount of water and let it swell for 20 minutes. Halve the onions, cut into strips, and heat in 1 cup of vegetable stock with 2 tablespoons of lemon juice. Let it reduce slightly. Halve the eggplants and hollow out the insides. Chop the vegetable broth, cheese, and tomatoes, mix with the garlic, spices, and parsley, and stuff the eggplant halves. Add the eggplants to the onion mixture and simmer for 5 minutes, tightly closed. Make the sauce with the yogurt, mint, and spices. Place everything on a plate and serve sprinkled with 1 teaspoon of sesame seeds.