Mix Things Up
Whether you're searching for a light meal or hearty appetizer, try this recipe for eggplant boats stuffed with millet and vegetables. Perfect for a gluten-free Friday!
Tip: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Millet is a type of grain (also used as birdseed) that is gluten-free. It grows as tall grass and, like corn, forms as ears called "heads." It's versatile since it can be used in dishes prepared as cooked cereal, or in side dish recipes like this one. It's good for you, too — it's high in protein, vitamins and fiber. The flavor of the millet mixes well with the vegetables used in this recipe. Serve this as a light meal or appetizer.
Eggplant boats stuffed with millet and vegetables
- 1/2 cup cooked millet
- 2 small eggplants
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1/2 cup gluten-free vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes
- 1/3 cup grated Parmesan cheese
- Optional: Parsley sprigs for garnish
- Preheat your oven to 350 degrees F. Pour one-and-one-half cups of water in a 12 x 9-inch baking dish and set aside.
- Cook the millet by bringing one cup of water to a boil, add the millet, cover and reduce heat to low. Cook until the water has been absorbed. Remove from heat, fluff with a fork and set aside.
- Slice off the tops of the eggplants, then slice them in half, lengthwise. Score the insides and remove the flesh. Be sure to leave a bit of the eggplant shell intact.
- Dice the eggplant flesh and set aside.
- Heat the olive oil in a saute pan over medium heat. Add the onion, carrot and celery and cook for about four minutes or until they soften.
- Add the eggplant and garlic and cook for about three minutes or until the eggplant is soft.
- Add the broth, salt, pepper, sage and red pepper flakes and bring to a boil. Once boiling, cover the pan and reduce the heat. Allow the mixture to cook until most of the liquid has absorbed.
- Combine the eggplant mixture with the millet and toss. Add the Parmesan cheese and mix well.
- Spoon the mixture into the eggplant shells and carefully place in the pan of water.
- Place in the oven for about 15 minutes or until warmed through.
- Sprinkle with torn parsley.
More gluten-free recipes
Classic Israeli salad
Chicken and curried quinoa salad