Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Grilled Eggplant Rolls with Cream Cheese and Herbed Millet

Another week, another post in the ingredient challenge series. For those of you unfamiliar, every other Monday I ask for readers to send me three ingredients currently in their kitchen. I take those ingredients and prepare a meal that is hopefully simple and inspiring! The first challenge was all about summer with zucchini, tomato, and buckwheat (which resulted in these stuffed zucchini) and I figured I should continue on the trend of summer for just a couple more weeks with the suggestion of using eggplant.

So, this recipe comes to you from the great suggestion of using eggplant (aubergine), millet, and honey from Jacqui (hi, Jacqui!)

I don’t have a ton of recipes for eggplant on my site but I’m slowly working with it more and more. These eggplant rolls are simple, fairly low-cook (just a bit of grilling) and could easily be dressed up with a bit of pesto or tomato sauce for serving. If millet isn’t available, try using quinoa or if you want to make this easily vegan, leave out the honey and swap hummus for the cream cheese (different, but also delicious.)

Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Eggplant
  • 4- ¼” slices eggplant
  • 1 teaspoon olive oil

  • Filling
  • 2 ounces cream cheese
  • 2 teaspoons honey
  • 1 cup cooked millet
  • 1 teaspoon fresh minced parsley
  • 1 teaspoon fresh minced oregano
  • 1 teaspoon fresh minced basil
  • 2 tablespoons minced red onion
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

  • Breadcrumbs (optional)
  • 1 piece whole wheat bread, toasted
  • 1 teaspoon olive oil
Instructions
  1. Preheat grill or grill pan. Brush eggplant with olive oil and grill until tender, 2-3 minutes per side. Remove from heat and let cool slightly.
  2. In a bowl, whip together cream cheese and honey. In a separate bowl, combine millet with herbs, red onion, olive oil, salt, and pepper.
  3. To assemble eggplant, smear ¼ of the cream cheese on one side and scoop out ¼ of the millet and press down onto the cream cheese. Roll eggplant and place on a plate. Repeat with remaining ingredients.
  4. If using bread, pulse bread in a food processor until in crumb sized and add in olive oil, pulsing a few more times. Sprinkle over eggplant and serve.

Ingredients