In a pan set over medium heat, add the dry millet. Gently stir it until it becomes fragrant and starts to toast. When most of the grains have been gently toasted, add the veggie broth and a small pinch of sea salt. Raise the heat to high. Once the veggie broth comes to a boil, reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes covered until all of the veggie broth has been absorbed and the millet is cooked through. When ready, remove the millet from the heat and let it rest a few minutes before fluffing it with a fork. Gently fold in the chopped herbs.

While the millet is cooking, make the eggplant and mushroom sauté. Heat the oil in a large skillet set over medium heat. Add the onions, cashews, and a small pinch of salt and cook until the onions are translucent and the cashews are starting to toast and turn golden brown. Add the garlic, sesame seeds, spices, and black pepper and cook for 1-2 minutes until the spices are very fragrant. Add the eggplant and mushrooms along with another pinch of salt. Cook the mixture, stirring occasionally until the eggplant has softened and cooked through. Taste the mixture and adjust with more spices or salt as necessary. Serve alongside the herbed toasted millet.

Makes 4 servings.