Warm Millet and Roasted Eggplant (Printable Version)
Nutty millet pairs with smoky roasted eggplant, fresh herbs, and tangy lemon dressing for a hearty Mediterranean bowl.
# Ingredient List:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 medium eggplants, cut into 1-inch cubes
05 - 1 red bell pepper, diced
06 - 1 small red onion, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - Juice and zest of 1 lemon
12 - 1 clove garlic, minced
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - Salt and pepper, to taste
→ Optional Toppings
16 - 1/4 cup crumbled feta cheese
17 - 2 tablespoons toasted pine nuts
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Place eggplant cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, and toss to coat. Roast for 25–30 minutes, turning halfway, until golden and tender.
03 - Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add millet, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
04 - In a large bowl, combine roasted eggplant, cooked millet, red bell pepper, red onion, cherry tomatoes, parsley, and mint.
05 - Whisk together remaining olive oil, lemon juice and zest, minced garlic, cumin, smoked paprika, salt, and pepper.
06 - Pour the dressing over the salad and toss gently to combine. Top with crumbled feta and toasted pine nuts, if using. Serve warm or at room temperature.
# Expert Advice:
01 -
- The millet creates this incredible fluffy pillow that soaks up all the smoky and bright flavors
- You can serve it warm right after assembling or make it ahead for lunches that actually get better with time
02 -
- Millet can sometimes be gritty so give it a quick rinse before cooking unless the package says pre-washed
- The salad tastes completely different if you serve it cold versus warm so try both to see which you prefer
03 -
- Do not crowd the eggplant on the baking sheet or it will steam instead of roast and you will miss out on those gorgeous caramelized edges
- Toast the pine nuts in a dry pan over medium heat watching closely because they go from golden to burned in seconds