Grilled Eggplant Rolls with Cream Cheese and Herbed Millet

Name: Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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

Recipe GLPR04cb9c8e7dd89a

Appetizer

25 min

582 cal

Servings: 2

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

This is a solid vegetarian dish, but the stated 25 minutes understates reality by about 15 minutes when you account for millet's actual 20-minute simmer and eggplant grilling. Millet is available at Kroger banners and ALDI, but not a standard stock at Harris Teeter or Food Lion, so budget a second stop for Charlotte shoppers who don't have ready access. The cost runs to roughly $6–$7 per serving once you factor in cream cheese, fresh herbs, and whole wheat bread, making it a weekend splurge rather than a weeknight stretch. The rolls reheat reasonably well and the herb profile is fresh, but they're fussy to construct and require hands-on grilling—not a dish for busy nights or distracted cooking.