I found some sad-looking eggplants on sale and decided to rescue one. The tofu joined the adventure mid-cooking 😉
🔹 4 servings 🔹 Prep time: 25 min*
🍚 Millet Base
150 g millet water a pinch of salt
I’m really lazy in the kitchen! I don’t rinse the millet in hot and cold water or do any fancy tricks 😉
I just pour the millet into a small pot, cover it with boiling water from the kettle — about twice the height of the millet, maybe a bit more — add salt, cover with a lid, and cook on low heat.
(No stirring needed! And I use boiling water because my old electric stove takes ages to heat up — I’d boil myself from impatience before it does 😅)
🍆 The Stew
1 tbsp oil 1 onion salt 2 tomatoes 1 eggplant a bit of water herb seasoning mix (like Knorr “for herbed chicken” 😉) 1 block firm tofu
Heat oil in a pan. Add diced onion. (This is when I start cooking the millet.) Sprinkle some salt.
Add chopped tomatoes and eggplant (cut into cubes or long slices).
Pour in a little water — just enough so it doesn’t burn — and cover to let it simmer. (Perfect moment to prep the toppings!)
Remove the lid, add the seasoning, stir, then grate the tofu (use the side you’d use for cheese 🙂) and toss it in.
Mix everything and let it warm through while you plate up the millet and toppings.
🥑 Toppings
1 avocado 1 pickled chili pepper a few olives a handful of spinach
Mash the ripe avocado with a fork. Finely chop the chili and olives, and mix them with the avocado.
Serve it beautifully on a few spinach leaves — we eat with our eyes, too!
* No one likes footnotes! But this is a good one 🙂 The time includes everything — from grabbing ingredients to plating up — so it’s really not that bad!
Enjoy! 💙