Chermoulalla Eggplant with Millet Salad
recipe

A calm and delicious dish that combines Eastern flavors with a gluten-free salad. Perfect for small parties or any celebrations.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 2 medium eggplants
- 4 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 200 g millet
- 500 ml water
- 1 red onion, finely chopped
- 1 bell pepper, diced
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and make cross-hatch cuts on the surface.
3. In a bowl, mix olive oil, lemon juice, crushed garlic, cumin, paprika, salt, and black pepper.
4. Brush the eggplants with the spice mixture and place them on a baking sheet. Bake for 25-30 minutes or until the eggplants are tender and have a nice color.
5. Rinse the millet in cold water and cook it in a pot with water for about 15-20 minutes until tender. Drain and let cool.
6. In a large bowl, combine the cooled millet with red onion, bell pepper, cucumber, parsley, and mint.
7. Serve the roasted eggplants with the millet salad.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 8 g

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