As I always say, eating well doesn’t mean deprive yourself of the taste. This recipe I think it figures the concept, good ingredients flavorful and satisfying. In addition it is ideal for people with celiac disease.
Ingredients for 4 people
♥ 300 g millet
♥ 250 g tomatoes
♥ 250 g eggplant
♥ 1 onion
♥ chili pepper
♥ sea salt
♥ oil EVO
For the almond pesto
♥ 80 g unpeeled almonds
♥ 8 leaves fresh basil
♥ 2 fresh mint leaves
♥ zest 1 lemon
♥ about 40 g extra virgin olive oil
♥ hot water
♥ salt
♥ pepper
Proceedings
Cook millet. Meanwhile, in a pan you cook the onion with a little oil and then add tomatoes and eggplant cut into cubes; cook over medium heat until cooked, finally add salt.
For the pesto: put the almonds in a blender until crumble into dust. Then add the basil leaves, mint, lemon zest and olive oil and blend again. Finally dilute with a little hot water to give creaminess. Add salt and pepper.
When the millet is ready, place in a plate with eggplant and pesto on top.