Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Aubergines stuffed with millet
Aubergines stuffed with millet are a tasty variation of those filled with rice.
Ingredients for the aubergines stuffed with millet
45 g of millet
1 red onion
1 ribbed tomato
40 g of pecorino cheese
Salt and pepper
Extra virgin olive oil
Cut the aubergines in halves. Preheat the oven at 200°C and bake the aubergines in a tray covered with greaseproof paper with little oil and a pinch of salt for about 20 minutes. Let them cool. Remove the pulp with a spoon leaving half a cm of skin. Cut the inner part into small pieces. Clean and dice the tomatoes. Cook the millet. In a bowl mix millet, onion, tomato, aubergine pulp, minced basil and pecorino cheese. Beat the eggs and add to the previous mixture. Stuff the aubergines and bake in preheated oven at 180°C for about 30 minutes. Add little oil and serve aubergines stuffed with millet warm.
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