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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.)
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Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
- Author: Erin Alderson
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 1x
- 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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Breadcrumbs (optional)
- 1 piece whole wheat bread, toasted
- 1 teaspoon olive oil
- 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.
- In a bowl, whip together cream cheese and honey. In a separate bowl, combine millet with herbs, red onion, olive oil, salt, and pepper.
- To assemble eggplant, smear 1/4 of the cream cheese on one side and scoop out 1/4 of the millet and press down onto the cream cheese. Roll eggplant and place on a plate. Repeat with remaining ingredients.
- 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
These look beautiful! I have eggplant all the time but I never would have thought of eggplant rolls! Definitely one to try!
eliphi.blogspot.co.uk
Looks amazing Erin! I love stuffed eggplant, it always reminds me of Sicily!
http://youtube.com/addalittlefood
Those look delicious, and so unique! You rock.
Love these ingredients Jacqui suggested! I use millet flour often, but I've never actually cooked with millet. Going to have to give this a try!
Holy yum!! Love how you rolled up the grilled eggplant. This looks fabulous!
What a fantastic way to use millet. I love eggplant any way it's make, but this rolled version certainly makes for a heartier-feeling entree. I love this ingredient challenge series!
So amazingly creative. Can't wait to try out this unique recipe!
Ella i can never really think of good use of eggplants. This looks so delicious!
Honey and eggplant are definitely two ingredients I've never thought to pair together! This definitely intrigues me. Now I know what to do when my annual late summer eggplant obsession hits!
Made these tonight with vegan cream cheese-works perfectly! Thanks for a great recipe!
Unique pairing and a divine recipe. Thanks for sharing.
Think I could do this with just throwing the slices under a broiler? I don't own a grill pan... or a grill.
....I know.
I think that would work just fine- just keep an eye on them!
Interesting recipe, very creative, I love eggplants. Thanks for sharing.
I made these over the weekend and the flavor is more than the sum of its parts (and that's about the highest compliment I give a recipe!) I served them to family - the toddlers gave them a lick and walked away, but the adults scarfed them down. I made a few alterations to your recipe - i roasted the eggplant slices in the oven (using the routine from the eggplant, spelt and fig chutney recipe - excellent too BTW!), spread them with hummus (made from yellow lentils) and omitted onions from the quinoa. I sprinkled some with za'atar and some with toasted sesame seeds, both are good. I guess you could say the recipe is highly adaptable and survived my tinkering very well! Thanks so much for the recipe!
Oh! The recipe calls for millet?? Well, I had cooked quinoa in the freezer, did not even think about using anything else. Next time!