Roasted Eggplants with Spiced Millet, Crispy Chickpeas, and Red Pepper Pomegranate Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Score the flesh of the eggplants in a diamond pattern without cutting through the skin. Place them cut side up on one side of the sheet pan. Add the red onion and 2 garlic cloves wrapped in a small piece of parchment or foil on the other side.

3. 3

   Mix over the eggplants 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon pomegranate molasses, 1 teaspoon smoked paprika, 1 teaspoon cumin, the cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub some of the mixture over the onion as well.

4. 4

   In a bowl, toss the dried chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, the ground coriander, red pepper flakes if using, and 1/4 teaspoon salt. Spread them on the sheet pan around the vegetables.

5. 5

   Roast for 35 to 40 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the eggplants are very tender, the onion is browned, and the chickpeas are crisp. Remove the chickpeas earlier if they brown too quickly.

6. 6

   Meanwhile, rinse the millet. Place it in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.

7. 7

   For the sauce, place the roasted red peppers, roasted onion, the 2 roasted garlic cloves squeezed from their skins, the remaining tablespoon of pomegranate molasses, the remaining tablespoon of lemon juice, the remaining tablespoon of olive oil, and 2 to 3 tablespoons of the hot millet cooking water if needed into a blender. Blend until smooth and season with a pinch of salt and pepper.

8. 8

   Toss the cooked millet with half of the parsley and half of the mint.

9. 9

   To serve, divide the millet among plates and top each serving with half an eggplant. Spoon over the red pepper sauce, scatter on the crispy chickpeas, and finish with the pomegranate seeds, the remaining parsley, and the remaining mint.

10. 10

    Serve hot or warm. If desired, drizzle with a few extra drops of pomegranate molasses at the end for a brighter sweet-tart finish.