Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 1x
Ingredients
Scale
- 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
Instructions
- 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.