Warm millet salad with spinach and auberbine
Despite having a reputation of being food for hippies, millet is delicious. You might need to call in to your local health food store to buy a bag, but you will be rewarded with the great taste and high fibre content.
From the book “Køkkenterapi” (Kitchen Therapy), by Anne-Sophie Lahme, Forlaget Gyldendal. Photo: Ditte Ingemann.
Method
Boil the millet flakes in plenty of lightly salted water for approx. 15 minutes, stirring occasionally.
They will coagulate into an almost porridge-like consistency just before they are ready.
Pour into a sieve and press the water out using the back of a spoon.
Cut the grill cheese into cubes and fry in a hot pan in unflavoured oil until it forms a crust.
Turn occasionally.
When they are crispy and golden in appearance, take them out of the pan and put them onto a plate covered by some kitchen roll. Place to one side.
Cut the garlic clove into small cubes.
Cut the aubergine into quarters and slice it into 3 mm-thick slices.
Pour some oil into a pan, heat and then turn the garlic and spices in the hot oil.
Add the aubergine slices and fry until they are soft.
Turn the spinach with the aubergine in the pan until warm, add the millet and stir.
Season with salt but not too much, as the grill cheese is very salty.
Divide between two bowls, top off with grill cheese and serve immediately.
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