This recipe is another example of just how good leftovers can be. You can transform the things you have in your refrigerator and pantry, the little bits and pieces that remained behind, into something new and interesting.
I had purchased beets from the farmers’ market and wanted to do something different with the leaves than the usual saute with olive oil and garlic. As much as I like that particular dish, I think I’ve O.D.d on it. So I started thinking about other ways of using them.
I also happened to have leftover roasted eggplant slices and some millet in the pantry. After some thought I came up with this recipe: beet green rolls stuffed with millet and eggplant. Millet is the perfect grain for stuffing because it’s sticky and you won’t have little individual grains skittering across your plate. It will hold everything together. It’s also gluten free, so those of you with (or who have loved ones with) Celiac Disease or gluten intolerance, this is a great recipe for you. Further, beet greens are loaded with iron, vitamin C, beta carotene, and antioxidants.
Since I will assume that you don’t just happen to have roasted eggplant slices already in the fridge, or perhaps not even millet in your pantry (even if you do, I doubt you’d have both at the same time), I’ve written this recipe so that you can start from scratch. Btu it’s a very easy recipe—you can even make the eggplant a few days in advance so that you can just jump right into this recipe.
This is the perfect autumn/winter dish—hearty, delicious, and great to bring to gatherings. You can serve it as an appetizer, a main course, or side dish. Enjoy!
Beet Green Rolls Stuffed with Millet and Eggplant
- ½ cup olive oil, plus extra
- 1 medium Italian eggplant
- ¾ cup millet
- 1 tablespoon grated parmesan
- 1 to 2 tablespoons extra virgin olive oil