Grilled Eggplant Rolls with Cream Cheese and Herbed Millet

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
  • 4¼” 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


  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 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.
  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.