Make A Filling Aubergine Recipe Topped with Basil and Feta

If you think cereals and grains are limited to breakfast, breads and crackers, these mouth-watering recipes packed with subtle flavour and textural crunch will elevate these humble grains to gourmet status.

Ingredients (serves 4 people)

  • 1 head of garlic
  • 15ml (1tbsp) olive oil
  • 2 (500g) large aubergines
  • 60ml (¼ cup) olive oil
  • 135g (¾ cup) de-husked millet, rinsed
  • 500ml (2 cups) water, warm
  • 1 (400g) can of tinned tomatoes
  • 15ml (1tbsp) ground cumin
  • 5ml (1tsp) ground coriander
  • 125ml (½ cup) cream
  • 100g feta
  • 60ml (¼ cup) basil leaves

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  1. Pre heat the oven to 200°C.

  2. For the roasted garlic, place the whole head of garlic onto a piece of foil. Drizzle the with oil on top and close the foil up. Roast it for 40 minutes until the whole head is tender. Allow it to cool.

  3. For the aubergines, slice them lengthwise in half. Cut slits into the flesh without piercing into the skin. You want to keep as much of the aubergine in tact without cutting into the purple/black skin as you want to fill it at a later stage. Drizzle the with oil on top and roast for 30-40 minutes until tender.

  4. Place the millet and water in a saucepan. Bring it up to a boil and simmer then simmer it, covered, for 30 minutes until tender and most of the liquid has been absorbed.

  5. Drain the millet and place it back into the pot. Add in the tinned tomatoes, cumin, coriander and cream. Gently simmer it over medium heat for 10 minutes.

  6. Gently scoop out the flesh from the aubergine skins. Keep the skins whole and place them back onto the baking tray. Chop the flesh up and add it into the millet mixture.

  7. Cut the roasted garlic head in half and squeeze the flesh into the millet mixture. Season it to taste. Scoop all of this mixture back into aubergine s skins and roast for 5 minutes.

  8. Add a crumbling of feta onto each aubergine and scatter the basil on top.

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