Eggplant appetizer recipe
4 tablespoons boiled millet
4 teaspoon gomasio
4 tablespoons of lemon juice
* Wash and peel the eggplant. Cut it into circles.
* Wash and cut the zucchini into circles.
* Place the eggplant and zucchini rounds on steam for 2 minutes to soften.
* Allow to cool 2 minutes.
* Place two eggplant circles and one zucchini circle in each bowl. Put one tablespoon of cooked millet on the zucchini and then sprinkle one teaspoon of gomasio. Cut one green onion and put it on them, add a twig of dill and cut a carrot into strips for decoration. At the end pour a tablespoon of lemon juice. This recipe will only take 6 minutes of your time.