Sorghum Stuffed Eggplants

Servings: 4
Prep time: 35
Cooking time: 60
  1. Pour the sorghum in a casserole with 300ml water and a pinch of salt. Bring to boil and continue for 30 minutes until the water will be completely absorbed. Remove from the health, cover with a lid and let it cool down.
  2. Slice the eggplants in half vertically. Carve the pulp with a teaspoon, without breaking the edges.
  3. Sear the carved eggplants with water, a tablespoon vinegar and salt for 5 minutes, then drain them and let them dry.
  4. Roughly chop the pulp of the eggplants and sauté it in a pan with 2 tablespoons oil for about 10 minutes.
  5. Soak the sundried tomatoes with warm water, then drain them and mince them. Mince the onion and chili pepper too.
  6. Combine the sorghum with the eggplant, onion, sundried tomatoes and chili pepper. Add salt and pepper to taste. Stuff the eggplants with the filling and bake at 190°C for 30 minutes.