– 2 eggplants
– 100 g sorghum
– 40 g dried tomatoes
– 1 spring onion
– 1 chilli
– 2 tablespoons EVOO
– vinegar to taste
– salt to taste
– pepper to taste
Pour the sorghum into a saucepan with 300 ml of water and a pinch of salt. Bring to the boil and continue for 30 minutes until the water is completely absorbed. Remove from heat, cover with a lid and allow cooling.
Divide the eggplants in half lengthwise. Dig out the pulp with a teaspoon, taking care not to pierce or thin the walls of the boat-shaped parts obtained.
Blanch the eggplant for 5 minutes in water acidulated with a spoonful of vinegar and slightly salted. Drain them and let them dry.
Coarsely chop the eggplant pulp with a knife and then fry it in a pan with 2 tablespoons of oil for about ten minutes.
Soak the dried tomatoes in hot water, then drain and chop them. Chop the spring onion and chilli pepper as well.
Mix the sorghum with the eggplant pulp, the spring onion, the dried tomatoes and the chilli pepper. Then salt and pepper to taste. Stuff the eggplants with this mixture and bake them at 190°C for 30 minutes.
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