Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Recipe GLPR04cb9c8e7dd89a
Tender grilled eggplant slices wrapped around a savory filling of herbed millet and topped with a creamy honey-sweetened cream cheese mixture. Finished with toasted whole wheat breadcrumbs for a satisfying vegetarian entrée.
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Ingredients
1 medium eggplant, sliced lengthwise into ¼-inch thick planks
1 teaspoon olive oil for grilling, plus 1 teaspoon for millet mixture
1 cup cooked millet
2 ounces cream cheese, softened
2 teaspoons honey
1 teaspoon fresh minced basil
1 teaspoon fresh minced parsley
1 teaspoon fresh minced oregano
2 tablespoons minced red onion
¼ teaspoon salt
¼ teaspoon black pepper
1 slice whole wheat bread, toasted
Directions
Preheat a grill or grill pan to medium-high heat.
Brush eggplant slices lightly with 1 teaspoon of olive oil on both sides. Place on the grill and cook for 2-3 minutes per side until tender and lightly charred. Remove from heat and let cool for a few minutes until manageable to handle.
In a small bowl, whisk together the softened cream cheese and honey until smooth and well combined.
In a separate bowl, combine the cooked millet with the fresh basil, parsley, oregano, minced red onion, remaining 1 teaspoon of olive oil, salt, and black pepper. Mix gently until the herbs and onion are evenly distributed.
Toast the whole wheat bread until golden. Pulse the toasted bread in a food processor until breadcrumb-sized pieces form.
To assemble each roll, lay a grilled eggplant slice flat on a work surface. Spread about ½ tablespoon of the cream cheese mixture over the surface. Top with about ¼ cup of the herbed millet mixture, pressing it gently into the cream cheese. Roll the eggplant slice tightly from one end to the other, sealing the filling inside.
Repeat the rolling process with the remaining eggplant slices and filling, making 4 rolls total.
Arrange the eggplant rolls on serving plates. Sprinkle the breadcrumbs evenly over the top of the rolls and serve immediately.
