Sautéed Eggplant & Millet Bowl With Fig-Balsamic Vinaigrette
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A hearty bowl featuring tender sautéed eggplant over millet, topped with a crisp zucchini salad and a sweet fig-balsamic vinaigrette. This plant-based dish is rich in flavor and texture.
Ingredients
- 1 tbsp avocado oil
- 1/4 cup yellow onion diced
- 1 clove garlic minced
- 1 medium eggplant peeled and diced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 medium zucchini
- 1/4 cup pepitas
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 2 cup cooked millet
- 0.5 medium lemon halved
- 1/2 cup Fig-Balsamic Vinaigrette
- 2 fresh figs
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 192 mg
- Iron: 9.93 mg
- Magnesium: 376 mg
- Phosphorus: 937 mg
- Potassium: 1196 mg
- Zinc: 5.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 medium zucchini
- 1/4 cup pepitas
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 2 cup cooked millet
- 1/2 cup Fig-Balsamic Vinaigrette
- 2 fresh figs
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- sea salt
- freshly ground black pepper
Prepare
- Dice 1/4 cup yellow onion
- Mince 1 clove garlic
- 1 medium eggplant, peeled and diced
- Halve 0.5 medium lemon
Let's Cook
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Step 1.
In a medium skillet over low heat, warm 1 tablespoon avocado oil. Add ¼ cup diced yellow onion and stir to coat. Cook for about 5 minutes, until the onion becomes translucent.
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Step 2.
Increase the heat to medium and add 1 clove minced garlic, 1 medium peeled and diced eggplant (about 1¼ pounds), ½ teaspoon sea salt, and ¼ teaspoon black pepper. Cook for 10 to 15 minutes, stirring occasionally, until the eggplant is tender.
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Step 3.
While the eggplant cooks, prepare the zucchini salad: Shave 1 medium zucchini lengthwise with a vegetable peeler into ribbons. In a medium bowl, toss the zucchini ribbons with ¼ cup pepitas, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, a pinch of sea salt, and a pinch of black pepper.
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Step 4.
Make the fig-balsamic vinaigrette: In a blender, combine 2 fresh figs, ¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, a pinch of sea salt, and a pinch of black pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 5.
Assemble each bowl with half of the 2 cups cooked millet, half of the zucchini salad, and half of the sautéed eggplant. Garnish each bowl with a lemon wedge and serve with the fig-balsamic vinaigrette.