Millet with vegetables "Interesting

1. Stage

Wash and peel the vegetables. Remove the skin from the eggplant as well. Cut the vegetables into small cubes, grate carrots on a medium grater.

2. Stage

In olive oil lightly gild the onion and carrot, add the eggplants and pass everything together.

3. Stage

Add tomatoes and tomato paste, stew for 3 minutes, sprinkle with spices, salt and sugar. Stir well and set aside half of the vegetables.

4. Stage

In the second half, add thick sour cream and stew until thickened.

5. Stage

Rinse millet well, pour measured water, salt to taste and boil until tender. Wrap it in a towel and let it stew for 10 minutes. I cook in a multicooker, it's easier.

6. Stage

The cooked millet is divided in half and in one half put the grated cheese, leaving a little for sprinkles.

7. Stage

Spread the millet on a glass board in a layer of a couple of centimeters. First make the lean version. Then with cheese. Cut circles out of the porridge with a cooking ring. Place one circle on a plate.

8. Stage

Place a light layer of vegetables on top and cover again with the porridge ring. Carefully remove the ring and place some more vegetables on top.

9. Stage

Lenten version sprinkled with dill.

10. Stage

Not lean sprinkle with grated cheese.

11. Stage

And serve immediately while the porridge is still hot.