Grilled Eggplant and Millet Salad with Mint Pesto
I love a good salad for lunch and dinner. This salad is filling from the nutty millet and charred eggplant. Full of flavors from the mint, pine nuts and arugula.
I love the grilled shallots – tastes like candy…and don’t forget serving it with extra pesto and more fresh basil leaves.
More Vegetarian Meals
I’ve been working on a lot of vegetarian friendly meals – meals that will satisfy you without the need for meat BUT also allowing a piece of grilled chicken or fish to pair nicely with it too.
It’s the best of both worlds, really. Add some meat to this recipe and let me know how it turns out. Simply salt and pepper your meat, grill and slice up over this salad. It will be delicious.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Grilled Eggplant and Millet Salad with Mint Pesto
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup millet
- 1 1/4 cups water
- 1 eggplant (or 2 small), sliced in half length wise
- 1 shallot, quartered
- 2 tablespoons good quality olive oil
- salt and pepper
- 1 –2 cups fresh arugula
- 2–3 tablespoons mint pesto (recipe to follow)
- 2 tablespoons pine nuts, for garnish
- a few mint and basil leaves for garnish with serving
Small Batch Pesto
- 1 heaping cup of fresh mint leaves
- 1/3 cup fresh basil leaves
- 1/4 cup and 1 tablespoon good quality olive oil (plus more if you want it more liquidity)
- zest from 1/2 lemon
- 1 small garlic clove
- pinch of each salt and pepper
- 1/4 pine nuts or walnuts
Instructions
- Using a small sauce pot, add the millet, water and a pinch of salt. Bring to a boil. Turn the heat to low and put a lid on it. Simmer for 12 minutes. Turn the heat off and let sit for 5 minutes or until all the liquid is absorbed. Remove the lid and fluff up with a fork. Set aside to cool slightly.
- Heat a grill or grill pan to high heat.
- In a serving bowl or platter, sprinkle the eggplant and shallot with salt and pepper on all sides. Drizzle with 2 tablespoons olive oil. Let sit until the grill is heated up.
- When the grill is hot, add the eggplant and shallots, cut side down. Grill for 3 minutes or until charred and you can see grill marks. Flip over and cook for another 2-3 minutes. Remove from the grill.
- To assemble the salad – use the same bowl or platter that you drizzled the eggplant with oil. Add the arugula and millet around. Top with the eggplant and shallots. Drizzle with pesto. Garnish with pine nuts, basil and mint leaves. Sprinkle with salt and pepper.
For the pesto
- Combine all ingredients in a food processor. Process until combined but not completely smooth – a little texture is good. Taste test for salt and flavor. Add more olive oil if you want it more smooth or liquidity. Set aside until needed.
Notes
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: stove-top
- Cuisine: salad
You might also like
