Miso-Orange Glazed Eggplant over Creamy Coconut Millet with Toasted Pepitas

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Rub them with 1 tablespoon olive oil, add a pinch of salt and pepper, and place them cut side up on the tray.

3. 3

   Roast the eggplants for 25 minutes at 425°F / 220°C, until tender and lightly browned.

4. 4

   Meanwhile, in a medium saucepan, dry-toast the millet over medium heat for 2 minutes, stirring, until nutty. Add the cumin, coconut milk, water, and half of the salt. Once it reaches a gentle boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed and the millet is tender.

5. 5

   Turn off the heat under the millet, add the fresh spinach and 1 tablespoon olive oil, stir, cover again, and let rest for 5 minutes so the spinach wilts. Then fluff with a fork.

6. 6

   In a bowl, whisk together the white miso, orange juice, orange zest, maple syrup, ginger, garlic, tamari, rice vinegar, and 1 tablespoon olive oil until smooth.

7. 7

   Toast the pepitas in a small skillet over medium heat for 3 to 4 minutes, stirring often, until puffed and fragrant. Remove immediately so they do not burn.

8. 8

   Remove the eggplants from the oven and brush them generously with the miso-orange glaze, making sure it gets into the cuts.

9. 9

   Return the eggplants to the oven and bake for 8 to 10 minutes more at 425°F / 220°C, until the glaze is glossy and lightly caramelized around the edges.

10. 10

    Taste the millet and adjust with the remaining salt and more black pepper if needed. Spoon the creamy millet onto plates or bowls, top with the glazed eggplants, and finish with the toasted pepitas and sliced scallions.