Aubergine Millet

Aubergine Millet

Rating
4.00rating out of 5

(292 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

6-7 days

For those unfamiliar with millet, let us take a millet to introduce you. It’s technically a seed, although it's far from seedy, as you’re most likely to find it in the ‘wholegrain’ aisle of a health food store. It’s brimming with B vitamins, fibre and minerals; so it’s a jammy little seed to have in your life.

Prep Time

30 min

Cuisine

Italian

Use within

6-7 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
Shallot
2 shallots
Millet
120g millet
Aubergine
1 aubergine
chestnut-mushrooms
100g chestnut mushrooms
Vegetable-stock-cube
1 vegetable stock cube †
fresh-parsley
10g fresh parsley
Rennet-Free-parmesan
30g rennet-free parmesan †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • lemon
  • shallots
  • millet
  • aubergine
  • chestnut mushrooms
  • vegetable stock cube<span class="strong">†</span>
  • parsley
  • Rennet-free parmesan cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 382 kJ
91 kcal
1338 kJ
320 kcal
Fat
of which saturates
2.2 g
0.8 g
7.9 g
2.8 g
Carbohydrate
of which sugars
14.4 g
1.8 g
50.4 g
6.3 g
Fibre 1.5 g 5.1 g
Protein 4.3 g 15.1 g
Salt 0.1 g 0.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
lemon
shallots
millet
aubergine
chestnut mushrooms
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
parsley
Rennet-free parmesan cheese
whole cow's milk, salt, microbial rennet
Allergens
  • Allergens highlighted by † (celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle

Toast the millet in a pot for 2-3 min, until starting to pop and slightly browned

Dissolve the stock cube(s) in 700ml (1.4L) of boiled water

2

Add 600ml (1.2L) of stock to the millet pot (reserve the remainder for step 4)

Bring to a boil with a lid on

Once boiling, reduce to a simmer and cook for 20-25 min, or until all the water is absorbed and the millet is tender

3

Meanwhile, preheat the grill to high

Chop the aubergine(s) into quarters lengthwise and slice into bite size chunks

Cut the mushrooms in half and chop into 1cm pieces

Peel and slice the shallots finely and grate the zest of the lemon(s)

4

Add 1-2 tbsp of olive oil and 15g (30g) of butter to a pan on a medium-high heat

Once melted, cook the aubergine for 5 min, without turning

Add the shallot and mushroom, turn the aubergine and reduce the heat to a simmer

Add the remaining stock in batches and cook for 12-15 min

5

Meanwhile, chop the parsley and lemon zest together finely

This is your gremolata!

Cut the lemon(s) into quarters

6

Put the lemon wedges on an oven proof tray and place under the grill

Grill for 8-10 min or until caramelised

Remove and set aside for serving

7

Once the millet is tender, grate 3/4 of the parmesan directly into the pot

Add 15g (30g) of butter and stir well with a fork to combine

Season to your taste with salt and pepper, and set aside

Tip: Add a few tbsp of water or milk to thin out if desired

8

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Plate up a big spoonful of millet topped with the earthy veg, season to taste with salt and pepper

Serve with the remaining lemon wedges, a big pinch of gremolata and a big drizzle of olive oil

Enjoy!

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