Diced mushrooms and eggplant are sauteed with spices, cashews, and sesame seeds and served atop a bed of herbed toasted millet. This vegan and gluten free recipe makes a great summer lunch or dinner.
I’ve been taking some time to look through the blog content and see what is missing and what people might benefit from. I noticed that I don’t post much of what I eat on the day to day. Sure, I eat what I post on the blog but it’s not my everyday fare. I think I tend shy away from sharing my meals mostly because of logistics. I cook in the evening when there is no light. No light means no photos. No photos means no post. Pretty simple logic, right?
I hate having to take photos the next day after making something because I feel like it’s less of the natural, organic process that it normally is. I can’t provide you with any process or ingredient shots. All you get is the final product. But, the more I thought about this, the more I laughed at myself! How silly that these notions were keeping me from sharing more food with you!
So, I’m making a promise to myself and to you to share more. I want this blog to be as authentic of a representation of myself as possible. In that light I’m giving you this meal I made the other evening. It’s inspired by a sort of deconstructed baba ghanoush dish my brother makes. You can get as crazy with the spices as you want. My method typically involves seasoning as I go so the amounts below are approximate.
Eggplant & Mushroom Sauté with Herbed Toasted Millet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Diced mushrooms and eggplant are sauteed with spices, cashews, and sesame seeds and served atop a bed of herbed toasted millet. This vegan and gluten free recipe makes a great summer lunch or dinner.
Ingredients
for the millet:
- 1 cup uncooked millet
- 2 1/4 cups vegan vegetable broth
- sea salt as needed
- 1/4 cup chopped fresh mint
- 1 tsp chopped fresh thyme
for the eggplant & mushroom sauté:
- 1 tbsp olive oil or coconut oil
- 1 small red onion, diced
- 1/3 cup raw cashews
- 2 garlic cloves, minced
- 1 tsp sesame seeds
- 1 1/2 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. cinnamon
- 1 eggplant, diced
- 8 oz sliced mushrooms
- sea salt and black pepper to taste
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main
