The image is a close-up shot of a recipe, likely from a cookbook. The title reads "Pudin de mijo con berenjena en salsa pecadora," which translates to "Millet Pudding with Eggplant in Sinful Sauce." Below the title, it states that the recipe serves 6 people. The recipe lists the ingredients: one "pintona" eggplant, one red onion, 3 eggs, 100g peeled millet, 1 tbsp nori seaweed, 1 piece of wakame seaweed, 100 ml soy or oat milk cream, olive oil, white pepper, nutmeg, and watercress for decoration. A separate ingredient list follows for the sauce: 2 or 3 roasted piquillo peppers, 100 ml soy milk cream, and herbal salt with rosemary. Below the ingredients is the heading "Preparación" (Preparation). The instructions indicate boiling millet in ½ liter of water with a little salt for 15 minutes until expanded and creamy. Meanwhile, cook the chopped onion in a light amount of oil and salt in an iron skillet until ready. Then, add the eggplant. in Unknown, Unknown

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May 25, 2026

Unknown, Unknown

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The image is a close-up shot of a recipe, likely from a cookbook. The title reads "Pudin de mijo con berenjena en salsa pecadora," which translates to "Millet Pudding with Eggplant in Sinful Sauce." Below the title, it states that the recipe serves 6 people. The recipe lists the ingredients: one "pintona" eggplant, one red onion, 3 eggs, 100g peeled millet, 1 tbsp nori seaweed, 1 piece of wakame seaweed, 100 ml soy or oat milk cream, olive oil, white pepper, nutmeg, and watercress for decoration. A separate ingredient list follows for the sauce: 2 or 3 roasted piquillo peppers, 100 ml soy milk cream, and herbal salt with rosemary. Below the ingredients is the heading "Preparación" (Preparation). The instructions indicate boiling millet in ½ liter of water with a little salt for 15 minutes until expanded and creamy. Meanwhile, cook the chopped onion in a light amount of oil and salt in an iron skillet until ready. Then, add the eggplant.

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