Roast Eggplant on Mediterranean Inspired Millet
Author: Julie Perks Registered Dietitian
Serves: 3 servings
- 2 large eggplants
- 1½ tablespoons olive oil
- 1 teaspoon cumin (powder)
- ½ teaspoon coriander (powder)
- 1 cup millet grains
- ½ cup sultanas
- Large handful of flaked almonds
- ¾ teaspoon mint, dried
- Small handful of raw, unsalted cashews (chopped)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat the oven to 180 degrees Celcius.
- Slice your eggplant to 1cm slices (I cut mine as long slices, not rounds but either way works).
- In a small dish, mix together the olive oil, cumin, coriander and salt and pepper and brush this mixture using a pastry brush (or back of a spoon OR just drizzle on and use your hands - any way works really).
- Bake in the preheated oven for 20 minutes then turn eggplant over and drizzle with a little more oil and some salt and pepper and bake for a further 10 minutes.
- While the eggplant is baking start to boil the millet in salted water. Should boil for about 10-15 minutes. Drain, rinse and place back into pot.
- Add sultanas, cashews, almond flakes, salt and pepper and mint and olive oil to the pot. Stir well to combine everything and keep warm with lid on.
- To serve, dish the millet onto a plate and top with the eggplant.
This dish can be made using any grain of your choice, although have not been tested. I would imagine for alternative gluten free options that bulgar wheat, quinoa and rice would be tasty and for a non-gluten free option cous cous would be delicious.
Recipe by Julie The Dietitian at https://juliethedietitian.com/roasted-eggplant-on-mediterranean-inspired-millet/
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