Recipe by gluten-free chef Tibor Átol
INGREDIENTS
- Magic Mills Sorghum Pearls (peeled seeds) – 200 g
- Aubergines – 500 g (2 pcs)
- Tomatoes – 1000 g
- Bell peppers – 3 pcs
- Onion – 100 g
- Salt – 10 g
- Ground pepper – 2 g
- Oil – 30 ml
- Oregano – 1 teaspoon
- Smoked hot paprika – 1 g
- Grated cheese / good melting veggie cheese (plant-based, vegan)- 100 g
- Celery – 1 stick
- Basil – ½ – 1 teaspoon
PREPARATION
- Toast the sorghum in a frying pan, stirring constantly, until it smells like popcorn.
- Bring 7 times the amount of water (1.4 litres) to the boil with 10g of salt. Add the toasted sorghum pearls and cook on a low heat, covered, until tender. This should take about 40-50 minutes. Or place in a pressure cooker for 10 minutes, counting from the whistle. Allow to cool and then strain.
- Cut the aubergines in half and scrape out the seeds. Cut off the top and bottom of the pepper and remove the stalk.
- Heat the oil in a frying pan and sauté the finely chopped onion for 3-5 minutes. Add the shredded insides of the vegetables, sprinkle with the spices and fry for 5-10 minutes, then add the cooled sorghum pearls and grated cheese. It is not necessary to steam the vegetables until they are completely soft, as they will soften even more in the oven.
- Place the chopped tomatoes in the bottom of the pan, add the celery and basil, season with 5g of salt, 50g of sugar and two pinches of chilli. Put the vegetables filled with sorghum pearls. Cover the vegetables with the caps and bake in the oven at 200°C for 30 minutes.
- Serve as a side dish or main course.
- When ready, remove the stuffed vegetables and fry the tomatoes in a frying pan for 1-2 minutes. This will make the sauce for the vegetables.
