Byzantine millet pilaf

4 servings

Ingredients

Quantity Ingredient
2 mediums Eggplants, thickly sliced
Olive oil, for frying
2 tablespoons Tahini
2 tablespoons Water
½ each Lemon, juiced
1 each Garlic clove, crushed
1 teaspoon Shoyu
1 small Onion, chopped
1 tablespoon Olive oil
1 large Garlic clove, crushed
1 teaspoon Coriander, ground
6 ounces Millet grains
4 ounces Dried apricots, washed
4 eaches Cloves
8 ounces White wine
16 ounces Boiling water
Salt & pepper

Directions

SUNDRIES

MILLET PILAF

Preheat oven to 350F. Lightly saute the eggplant slices until browned & softened. Arrange in layers in a shallow oven proof dish.

Mix tahini with the water in a bowl. Add lemon juice, galric & shoyu & blend thoroughly. Pour over eggplant slices & bake, uncovered, for 20 minute. Keep warm.

PILAF: Saute the onion in the olive oil til lsoft. Add garlic, coriander & millet & fry another 2 to 3 minutes.

Cut apricots into thin slivers. Add to the frying pan along with cloves, white wine & boiling water. Bring back to a boiul & simmer for 20 minutes or until the millet is cooked. Season well & serve hot with the eggplants.

Sarah Brown's "Vegetarian Cookbook" Submitted By MARK SATTERLY On 06-22-95

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