4-6 smallish (under 8”) eggplant (any variety) or zucchini; I used a combo of both
1 cup millet, toasted
2 cup veggie broth (I use bullion)
6-8 oz beer (or more broth; wine would work well, too)
1/3 cup almond or peanut butter
6-10 cloves garlic, minced
2-5 tablespoon Braggs Liquid Aminos or soy sauce, to taste (careful if your broth already
3 tablespoons nutritional yeast
(I used these veggies, but a huge variety of combos would be good, use what you have the
most of )
1 small red onion
1 pound mushrooms
2 cups chopped cabbage
1 red bell pepper, 2 more zucchini
This is good even if you hate eggplant and zucchini. I make this when the zucchini and eggplant crop gets out of hand.
Cut the tops and halve the zucchini and eggplant. Place flesh side up in a lightly oiled 9x9 pan. Lightly salt.
Turn oven to 350° (no need to wait for it to warm, just put the pan in).
In a pot, toast the millet (allow to brown without water or oil over high heat till smells toasted, careful with burning). Add 2 cups broth; watch for sputtering. Cover tightly and simmer for 15 minutes.
Chop all of the remaining veggies and sauté together till mostly done (I always do my onions first, but I’m picky about my onions).
When millet is almost done, add beer, nut butter, and garlic. Stir well. Remove from heat; add Bragg’s and nutritional yeast. Warning to pre-tasters: This concoction has A LOT of flavor; it will be thinned out with the veggies.
Mix millet sauce with sautéed veggies.
Remove the eggplant/zucchini from oven and top with millet and veggie mixture.
Bake for another 10-20 minutes, till bubbly around edges. Top with sunflower seeds, if you like.
Nutrition info: 8 servings; 229 cals; 8 g fat; under 1 saturated; 33g carb; 8 g fiber; 5g sugars; 9 g protein; USDA vits: A (16%), C (95%), Calcium (6%), Iron (14%); ratio of 60/28/12