INGREDIENTS
gr. 250 millet, ml. 600 cold water, 1 red pepper, 1 yellow pepper, 2 medium zucchini, 2 eggplants, 2 tomatoes, 2 whole eggs, 4 tablespoons of grated Parmesan cheese, garlic, parsley, extra virgin olive oil, salt.
PROCEDURE
Wash the millet, put it in a pot with cold water and cook it over low heat for 30 minutes. Put the salt halfway through cooking. Wash the vegetable. Halve the peppers, remove the seeds and scald them in boiling, salted water for 5 minutes — they must remain firm. Whole zucchini and eggplant should be scalded in boiling salted water for 10 minutes, then divided in half and emptied (not too much!). The tomatoes should simply be cut in half and emptied of the seeds. Add the eggs, Parmesan cheese, oil, minced garlic and parsley and any other salt to the millet (cooled). Fill each vegetable with the millet dough and bake at 180 degrees for 20 minutes.