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Byzantine Millet Pilaf

Yield: 4 servings

Ingredients and directions for this recipe

SUNDRIES
2 md Eggplants, thickly sliced
Olive oil, for frying
2 tb Tahini
2 tb Water
1/2 ea Lemon, juiced
1 ea Garlic clove, crushed
1 ts Shoyu

-MILLET PILAF-
1 sm Onion, chopped
1 tb Olive oil
1 lg Garlic clove, crushed
1 ts Coriander, ground
6 oz Millet grains
4 oz Dried apricots, washed
4 ea Cloves
8 oz White wine
16 oz Boiling water
Salt & pepper

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"

See also:
Previous recipe Byzantine Dolmathes (stuffed Grapeleaves)
Next recipe C Cubed Casserole (corn, Cheese, & Chilis)

Or try one of these recipes:
El Cholo's Vegetarian Enchiladas
Pork With Fermented Bean Curd