Millet with tomatoes, eggplants and almond pesto

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



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.