Name: Fluffy millet porridge with eggplants and cumin
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Ukrainian
Ingredients: millet groats - 250 g; Eggplant - 2 pcs.; Garlic - 2 clove; Water - 480 ml; Butter for greasing finished flatbreads - 30 g; Extra virgin olive oil - 60 ml; Jeera seeds - 1 tsp.; Salt to taste

Millet porridge in an oriental style, hearty and aromatic.

Rinse the millet very thoroughly, in 6-7 waters - the flowing water should be completely transparent. Place the cereal in a sieve and dry.

Heat the butter in a saucepan of at least 2.5 liters, add salt, cumin and cereal. Fry the millet over low heat, stirring all the time, for about 2 minutes.

Pour in boiling water, stir thoroughly, and bring to a boil. Cover and simmer over medium-low heat until the millet is soft, 20–25 minutes. (depending on the quality of the cereal).

Meanwhile, crush, peel and mince the garlic. Cut the eggplants into cubes with a side of 2 cm. Fry the eggplants in olive oil until fully cooked. Sprinkle with garlic, salt, and fry a little more.

Remove the pan with porridge from the heat, add the eggplants, stir, cover and let sit for 15–20 minutes.

Fluffy millet porridge with eggplants and cumin

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Fluffy millet porridge with eggplants and cumin

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