Roasted Eggplant Wedges with Herbed Pistachio Millet

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Roasted Eggplant Wedges with Herbed Pistachio Millet

Ingredients

Instructions

  1. 1
    Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.
  2. 2
    Drain the millet and thoroughly rinse it in a strainer.
  3. 3
    Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
  4. 4
    Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.
  5. 5
    Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.
  6. 6
    Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
  7. 7
    Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za'atar when serving.
  8. 8
    Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season.
This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :)


Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try!
P.S. We just heard that our power is back on, so I’m off to pack up and finally go home.


Roasted Eggplant Wedges with Herbed Pistachio Millet
 
Serves: 4-6
Ingredients

for the quick pickled red onion

  • half of a red onion - thinly sliced
  • apple cider vinegar
  • 1 teaspoon coconut sugar (optional)

for the herbed pistachio millet

  • 1 cup millet - soaked in purified water w/ a splash of apple cider vinegar
  • 1 tablespoon neutral coconut oil or ghee
  • 1 teaspoon cumin seeds
  • 1½ teaspoons turmeric
  • sea salt - to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios - chopped

for the eggplant wedges

  • 2 medium eggplants - sliced into wedges
  • 1 tablespoon coconut oil
  • sea salt
  • freshly ground black pepper
  • za'atar

for the tahini sauce

  • ¼ cup tahini
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon sriracha (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water
Instructions

to make the quick pickled red onion

  1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

to make the herbed pistachio millet

  1. Drain the millet and thoroughly rinse it in a strainer.
  2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
  3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

to roast the eggplant wedges

  1. Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.
  2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
  3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za'atar when serving.

to make the tahini sauce

  1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.
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About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (12)

See what other home cooks are saying about this recipe

M

Mira

This dish has become a part of my regular repertoire. I often substitute the aubergine with tofu. So vibrant, so inspired, such fine composition of flavors. Thank you!

I

Izabela

It looks so delicious that it actually made me hungry ! Awesome pictures I have to admit

J

julia

So brilliant! I love coming here to see all your genius ideas and learn alternate methods of preparing foods!

M

md shabbir

i love eggplant you cooked

M

Mitko Dzhordzhev

This blog is amazing.I really like it. This one is actually mine blog: https://www.thehealthierrecipes.com/ Can you check it and if you can,give me an advice what I have to improve on my site?Thank you!

A

Aleksandra

I was thinking about you since hearing the news and am so glad that you and your family are safe and sound and your beautiful kirchen!!!This recipe sounds simple and delicious and I can’t wait to make it.

L

linda

So glad to know you and your family are okay and that you have a house to go back to. During at all I can’t believe that you were able to post something for us thank you so much the eggplant sounds delicious. I know Florida and I think I know the darling Little Island. :)

S

Sophie MacKenzie

So glade to hear everyone is safe! What a relief. Beautiful recipe too. I seriously cannot get enough of these September eggplants

C

Claudia

Prepararé esta receta de todas maneras. Se ve increíble!! Muchas gracias por compartirla y espero todo salga bien en tu regreso a casa.

R

Rebecca

What a delicious recipe! I enjoyed a similar, simplified version of this last week without the pickled onions and tahini sauce. I bet those additions really make it extra special! Also, I cannot even imagine the stress and uncertainty you and so many others have been going through these last few days; how truly wonderful to learn the hurricane spared your home!!

T

thefolia

This does look delicious. Glad you still have a nest to go back to…not everyone was so fortunate. Wishing everyone a safe and speedy recovery in everyway!

I

Isadora Guidoni

Yum!! This roasted eggplant recipe looks so delicious! I’m already saving this post so I can try the recipe tomorrow =)