Breaded Eggplant with Plums, Broad Beans and Millet

Do you use eggplant in your kitchen? It is a source of potassium, magnesium, vitamins C, K, B, and antioxidants which give it its intense color and numerous health-promoting properties. Remember, however, that it should not be eaten raw (because of the solanine it contains)! Before cooking an eggplant, it is best to sprinkle it with salt to get rid of the bitter taste 🙂

Preparation:

I cut the eggplant into slices, salted them to draw the bitter liquid out and waited a few minutes. I breaded the salted slices in egg and breadcrumbs. I put the slices on a baking sheet lined with baking paper and baked them in an oven preheated to 180°C until golden.

I cut the plums in half and removed the pits. I fried them in a pan on hot clarified butter and honey.

I cooked the broad beans in salted water with herbes de Provence and then mixed them with chopped dill. I cooked the groats following the recipe on the packaging, then mixed it with the plum sauce left over from stewing the fruit, and stirred in chopped red onion, salt, and pepper.