• Katherine Arthurs

Grilled Eggplant + Millet Salad with Mint Pesto

Gosh, I love a good salad for lunch + dinner. This salad is filling from the nutty millet + charred eggplant. Full of flavors from the mint, pine nuts + arugula. I love the grilled shallots - tastes like candy..and don't forget serving it with extra pesto + more fresh basil leaves.

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 + let me know how it turns out. Simply salt + pepper your meat, grill + slice up over this salad. It will be delicious.

Grilled Eggplant + Millet Salad with Mint Pesto

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 + pepper

1 -2 cups fresh arugula

2-3 tablespoons mint pesto (recipe to follow)

2 tablespoons pine nuts, for garnish

a few mint + basil leaves for garnish with serving

Using a small sauce pot, add the millet, water + a pinch of salt. Bring to a boil. Turn the heat to low + put a lid on it. Simmer for 12 minutes. Turn the heat off + let sit for 5 minutes or until all the liquid is absorbed. Remove the lid + 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 + shallot with salt + 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 + shallots, cut side down. Grill for 3 minutes or until charred + you can see grill marks. Flip over + 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 + millet around. Top with the eggplant + shallots. Drizzle with pesto. Garnish with pine nuts, basil + mint leaves. Sprinkle with salt + pepper.


Small Batch Mint Pesto

1 heaping cup of fresh mint leaves

1/3 cup fresh basil leaves

1/4 cup + 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 + pepper

1/4 pine nuts or walnuts

Combine all ingredients in a food processor. Process until combined but not completely smooth - a little texture is good. Taste test for salt + flavor. Add more olive oil if you want it more smooth or liquidity. Set aside until needed.

PRO TIP: 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.

This recipe was made #glutenfree + #dairyfree