Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Monday, January 2, 2012

Mediterranean Millet and Tomatoes With Olives, Feta and Roasted Eggplant

3 small eggplants, cut into 1 or 2 inch squares
1 cup millet (a wholesome grain found in natural food stores)
1 medium or large onion, chopped
2 cloves garlic, pressed
1 TBS concentrated tomato paste
3 tomatoes, chopped
salt and pepper
½ cup halved green olives with pimientos
1 cup crumbled feta cheese
plenty of extra virgin olive oil

Boil 2 cups salted water, add millet and cook until tender, about 25 minutes.

Sprinkle salt over cubed eggplant in colander, let rest for 20-30 minutes.  Then rinse salt off and pat dry.

Toss eggplant with plenty of olive oil and sprinkle salt over, then roast in 500 degree oven for about a half hour, tossing several times during roasting.

In skillet, heat olive oil, then sauté onion until clear.  Add garlic and cook, stirring, for about a minute.  Add tomato paste and salt and stir for another minute or two.  Add tomatoes.  Cook for about 5 minutes.  Add olives and millet, cook for another minute or so.  Add feta cheese and remove from heat.

Stir in roasted eggplant, then serve.

1 comment:

  1. What is millet? For those of us not so worldly, you may need to explane where to get those unusual ingredients? Martha