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Italian Roasted Eggplant & Millet

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Sunday was a whirl wind of a day. We went to church, met with the organist, went for a walk with the pup, went to the Premium Outlets, went to a wedding, and greeted Joe’s grandparents from Italy. I can’t believe we got this all done. On Saturday we had dinner with Joe’s twin and his family. I whipped up this side dish. What a nice mixture this was…


2 small eggplant

2 c tomato sauce

 2 small onions

1 1/2 cups millet

Olive Oil as needed


  1. Grill oil covered eggplant and onions until browned on both sides
  2. Boil 2 1/2 cups water and once rolling begins, place millet in water. Turn heat down to medium low and cook for 35 minutes. Millet acts like rice and will absorb water.
  3. When eggplant and onions are done, place in food processor with tomato sauce. Blend away until are ingredients are thoroughly mixed.
  4. Place eggplant sauce over cooked millet. Garnish with fresh basil and cheese.
  5. ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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