Ingredients: (for 2 )

2 aubergines
2/3 glass of millet (uncooked)
2 cloves of garlic
1 red bell pepper
1 yellow pepper
3 tomatoes
1/2 glass of veg stock
rapeseed oil
1 tea spoon of oregano
1/2 tea spoon of sweet pepper
1/2 tea spoon of chilli
3 table spoons of chopped green parsley 

Cut the aubergine in a half, take the inside to make a space for the filling, sprinkle with salt (this will get rid of a bitter taste) and put aside for 10 mins. After 10 mins wash the salt off and dry the aubergine with a cloth.

Take the skin of the tomatoes and chop them in small pieces, chop red and yellow pepper and green parsley.

Boil the millet.

Fry garlic, be careful not to burn it, add peppers and tomatoes. Let them sweat for a few minutes then add millet, spices and parsley, mix all together and let it stir fry for 5 minutes. Rub a little bit of rapeseed oil in the aubergine, add the filling. Pour the vegetable stock over the aubergine and bake for 45 minutes in 180C degrees