Baked Eggplants with Millet Eastern Style

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Baked Eggplants with Millet Eastern Style

Baked Eggplants with Millet Eastern Style
2 servings

1 packet of Makfa pearl barley in packets

2 eggplants

4 tbsp of olive oil

1 tbsp of jeera (cumin)

1 onion

1 clove of garlic

2 sprigs of mint

4 sprigs of cilantro

2 sprigs of violet basil

juice of 1 lime

30 g of almond flakes

50 g of pomegranate seeds



for the yogurt with herbs

4 tbsp of Greek yogurt

4 sprigs of parsley

4 sprigs of cilantro

2 sprigs of mint

juice of 1/2 lime



1 hour 10 minutes


Additional properties For kids


1. Pour water in a saucepan, add salt and bring to a boil. Shake the packets with millet and gently lower them into the water. Reduce heat and cook the millet for 20 minutes until ready. Cool the millet slightly, remove from packets and place in a bowl.

2. Wash the eggplants and cut them lengthwise into two halves. With a spoon gently remove the flesh of the eggplant, cut it into pieces and set aside. Baste the empty halves with 2 tbsp of oil, sprinkle with the jeera (cumin), salt and pepper and place them in a baking form.

3. Heat theoven to220 °С. Cover the eggplants with foil and cook for 20 minutes.

4. Peel and chop the onion and the garlic. Heat 1 tbsp of olive oil and fry the vegetables for 3-5 minutes until soft. Add the eggplant flesh and cook for 7-10 minutes more.

5. Add the onions and the eggplants into the bowl with the millet, add chopped leaves of mint, cilantro and basil. Add the lime juice and the remaining olive oil. Add salt and pepper, and mix.

6. Remove the eggplants from the oven and reduce heat to 200°C. Fill up the eggplants with the millet mixture, place them into the oven again and cook for 15 more minutes.

7. Mix the yogurt with herb leaves, add the lime juice, salt and pepper.

8. Decorate the eggplants with almond flakes and pomegranate seeds and serve with yogurt.

Cuisine Middle East cuisine
Dish type Entrees