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