Roasted Eggplant on Mediterranean Inspired Millet

February 21, 2017

During this month of Veganism I have tried so many meat alternatives and enjoyed a lot of legume dishes but this one evening we just needed something light and filling but easy on the digestive system and so this delicious meal was created.  I originally bought the aubergine (egg plant or brinjal) to make my amazingly delicious vegan moussaka but to avoid the lentils I needed a Plan B.

I hope you find this dish as satisfying and delicious as we did!  If you do make it and put it on Instagram, please tag me @julie_the_dietitian so I can check out your awesome creation!

Roast Eggplant on Mediterranean Inspired Millet
Prep time
Cook time
Total time
A satisfying and light vegan meal.
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
  1. Preheat the oven to 180 degrees Celcius.
  2. Slice your eggplant to 1cm slices (I cut mine as long slices, not rounds but either way works).
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.


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