Thursday, April 9, 2009

Layered millet casserole

Millet is notoriously rich in minerals, and I try to include it in a meal at least once a week. I am also very fond of any recipe that allows you to carry all three food groups at the same time. So here it came, a new and very good variation of a casserole, where we use no flour for the base and add plenty of fibrous veggies and protein, to make a slice a complete meal.

You need:
millet 1 cup uncooked
spinach 2 cups, boiled drained
eggplant, canned, cooked, 2 cups
2 tbsp olive oil
salt and pepper to taste
For the topping
3 eggs
1/2 cup yogurt
3 oz feta cheese

Cook millet on the stove, using 2 cups of water, for about 10 minutes. Drain and put on the bottom of a casserole dish. Mix the eggplant with the salt and pepper and oil and cover the millet, then add the spinach. Mix the eggs, cheese and yogurt and pour on top.

Bake at 350 F for about 25 minutes, let it cool off a bit, then slice and serve with a touch of sour cream, or wait for it to cool off and section to wrap for an easy to grab snack at work.


  1. Hi. I wanted to try this, but there is no canned eggplant around here? Should I use regular eggplant? Or try something else canned. Thanks - Mary

  2. Ayy what an old recipe. Feel free to cook some eggplant in a pan - sautee it with some olive oil to soften it and season it before you use it! Persian markets should have it!


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