Crispy Chickpea & Millet Tabbouleh with Roasted Eggplant & Pomegranate

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry, pat very dry for crispiness
• 1/2 cup millet, uncooked
• 1 cup vegetable broth, for cooking millet
• 1 medium japanese eggplant, cut into 1/2-inch rounds
• 3 tablespoons olive oil, divided for cooking
• 3/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cloves garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon pomegranate molasses
• 2 tablespoons tahini
• 1 1/2 tablespoons lemon juice, fresh
• 3 tablespoons pomegranate arils
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Start millet: Rinse millet in fine mesh strainer, then toast in a dry pot over medium heat for 2 minutes, stirring frequently. Add vegetable broth, bring to boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.

2. 2

   While millet cooks, prepare eggplant: Brush eggplant rounds lightly with 1 tablespoon olive oil, season with salt and pepper. Heat a cast-iron skillet over medium-high heat for 2 minutes. Add eggplant rounds in a single layer and cook 4-5 minutes per side until deep golden and tender. Transfer to a plate.