Millet-Stuffed Eggplant Boats are a delicious and healthy way to enjoy eggplant. The nutty flavor of millet combines perfectly with the savory filling and tender eggplant, creating a satisfying dish that’s perfect for dinner or a special occasion. Let’s get started on this delightful recipe!

Ingredients:

• 2 large eggplants
• 1 cup millet (foxtail or proso millet works well)
• 2 cups vegetable broth or water
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup chopped fresh parsley or basil for garnish

Instructions:

1. Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C).
   • Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Reserve the flesh for the filling.
   • Place the eggplant halves on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper.
   • Bake in the preheated oven for 20-25 minutes until the eggplant shells are tender.
2. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of vegetable broth or water and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. Prepare the Filling:
   • While the millet is cooking, chop the reserved eggplant flesh.
   • In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant.
   • Add the diced bell pepper and chopped eggplant flesh, and cook for another 5-7 minutes until the vegetables are tender.
   • Stir in the diced tomatoes, dried oregano, dried basil, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
   • Remove from heat and stir in the cooked millet, mixing well to combine.
4. Stuff the Eggplants:
   • Remove the eggplant halves from the oven and carefully spoon the millet and vegetable filling into each eggplant shell.
   • If using, sprinkle the tops with grated Parmesan cheese.
5. Bake the Stuffed Eggplants:
   • Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are golden and the filling is heated through.
6. Serve:
   • Garnish the millet-stuffed eggplant boats with chopped fresh parsley or basil.
   • Serve hot, enjoying the combination of tender eggplant and flavorful stuffing.

Tips and Variations:

• Different Grains: Substitute millet with quinoa, bulgur, or couscous for a different texture and flavor.
• Add Protein: Mix in cooked ground turkey, chicken, or tofu for an extra protein boost.
• Vegan Option: Omit the Parmesan cheese or use a plant-based alternative.
• Make Ahead: Prepare the stuffing and bake the eggplant shells in advance. Stuff and bake them just before serving for a quicker meal.

Enjoy these Millet-Stuffed Eggplant Boats as a flavorful and nutritious dish that’s perfect for any meal. The combination of tender eggplant, savory filling, and nutty millet makes for a delightful and satisfying experience. Happy cooking!