5 eggplants ( skins)
2 red onion
250 grams cooked millet
250 grams pitted sliced black olives.
For baba ghanoush:
5 eggplants ( use inside flesh from eggplants)
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder
1 teaspoon cumin, extra virgin olive oil
1.Preheat the oven to 180C/350F
2.On a chopping board, cut the aubergines in half lengthways.
3.Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4.Drizzle with 2 tablespoons olive oil, then toss to coat.
5.Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6.In meantime cut tomatoes and onion into chunky dices, sprinkle with salt and pepper and roast in the oven.
7.Remove the aubergine from the oven, then leave aside to cool.
8.Peel and roughly chop the garlic, then place in a food processor.
9.Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, do not discard the skin.
10.Cut the lemons in half. Squeeze in the juice, blitz to a nice thick dip.
11.Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12.Transfer to a bowl, add millet, olives, roasted red onion & tomatoes.
13.Stuff left skins of eggplant with the mix, sprinkle with a little bit of paprika,
14.Bake in the oven for another 10 minutes, serve warm.