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Featured Image of Grilled Eggplant and Millet Salad with Mint Pesto

Grilled Eggplant and Millet Salad with Mint Pesto


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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 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
  • 12 cups fresh arugula
  • 23 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

  1. 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.
  2. Heat a grill or grill pan to high heat.
  3. 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.
  4. 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.
  5. 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

  1. 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

 Try not to move the eggplant around the grill. Let it sit for 2 or 3 minutes before flipping. You want those nice grill marks.
  • Prep Time: 5
  • Cook Time: 20
  • Category: salad
  • Method: stove-top
  • Cuisine: salad