Soft Baked Eggplant with Crispy Millet, Calabrese Peppers & Honey-Almond Drizzle

So many types of eggplant varieties are available in September, and I highly recommend playing around with the different shapes and sizes you come across. I love the striped look of graffiti eggplants, the long, thin Japanese eggplants, and, of course, the large meaty globe variety. The last is the most commonly available, and it works in this recipe when serving a few extra-hungry folks; you will just need to slice it a few extra times for accurate cook time. Using a few different types of eggplant can make for a beautiful presentation, and all types, once roasted, are a fine match for the sweet and nutty honey-almond drizzle, the spicy kick of the Calabrese peppers, and the fresh citrus zings of parsley and sumac. Millet adds a nice chew and a bit of sustenance, making this a hardy lunch or a substantial side.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a small pot over high, bring the water to a boil. Reduce the heat to medium-low. Add the millet and garlic to the boiling water. Simmer until the millet is fluffy and fully cooked, 20 to 25 minutes. Remove the pot from the heat and fluff the millet with a fork. Season with salt and set aside.

Step 2

In a small mixing bowl, whisk together the honey, 2 tablespoons olive oil, and almond butter. Season with salt.

Step 3

Preheat the oven to 375ºF (190ºC) and lightly coat the baking sheet with the remaining teaspoon of olive oil.

Step 4

If using small eggplants, cut them in half. If using larger eggplants, slice them into ½-inch (1 cm) pieces lengthwise. Score the flesh of the eggplant diagonally four to five times. Season with salt and set aside to rest while the oven preheats. Place the eggplants, cut side up, on the prepared baking sheet. Bake until fork-tender, 15 to 20 minutes (if using small eggplants) or 25 to 30 minutes (if using medium eggplants). Set aside on a serving plate to cool, but keep the oven on.

Step 5

Once the eggplants are cooled, spread the almond drizzle across each slice. Evenly divide the cooked millet across each slice and top with a sprinkling of Calabrese peppers, ground sumac, and parsley.

Step 6

NOTES Millet is a tiny, gluten-free grain from the grass family. It is quick to cook and very nutritious, especially compared with the other major cereals, like wheat and rice. The most common type grown in Ontario is proso millet—nutty with a similar fluffy texture to perfectly steamed rice.

Step 7

I recommend picking a local honey instead of your standard superstore honey. Local honey helps improve seasonal allergies and is often fresher than the latter. I use a wildflower honey from a friend, Irina from Bees Universe. Different honeys will change this dish slightly, but it is really up to you if you’d like to add a hint of floral, fruit, or earth to your dish.

Step 8

You can find Italian Calabrese peppers in oil at most Italian grocery shops and at some superstores. If you can’t find them, I recommend using oil-soaked roasted red peppers with ½ teaspoon dried chili flakes instead