Warm Creamy Millet Salad with Roasted Eggplant, Quick Blistered Tomatoes, White Beans, and Lemon Mint Ricotta Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the eggplant with 30 ml (2 tbsp) olive oil, smoked paprika, ground cumin, 3 g (1/2 tsp) salt, and black pepper. Roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, place the millet in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and the shallot. Cook for 2 minutes until slightly softened. Add the cherry tomatoes and sauté for 4 to 5 minutes until some burst and release their juices. Stir in the white beans and cook 2 more minutes to warm through. Remove from the heat.

4. 4

   In a small bowl, mix the ricotta with the lemon zest, 30 ml (2 tbsp) lemon juice, honey, fresh mint, and 15 ml (1 tbsp) olive oil. Add 2 to 3 tablespoons of water if you want a looser texture. Season with the remaining 3 g (1/2 tsp) salt, or to taste.

5. 5

   In a large bowl, combine the cooked millet, roasted eggplant, the warm tomato, shallot, and white bean mixture, and the arugula. Toss gently so the arugula just starts to wilt from the heat.

6. 6

   Transfer the salad to a platter or serve on plates. Spoon over the lemon mint ricotta dressing and finish with the toasted pistachios. Serve immediately while still warm.