Black Bean Stuffed Eggplant in Hoisin Chile Glaze, Watercress & Garlic Millet

Millet is a grain I don't use often, but should make a point to incorporate more into my meals. It's gluten free and just as versatile as rice. I like to toast my millet before boiling it, as it brings out a nice subtle nutty flavor.

Japanese eggplants glazed in hoisin chile sauce and stuffed with black beans, scallions and spicy pepper. Serve over warm millet tossed in watercress and garlic.

Black Bean Stuffed Eggplant
2 Japanese eggplant, halved vertically
salt
1 tbl extra virgin olive oil
3 scallions, white & light green parts only, minced
1 serrano pepper, seeds removed, minced
1 garlic clove, minced
1" piece ginger, minced
1-15oz can black beans, drained and rinsed
1/4 tsp red pepper flakes

Carefully scrape out some of the inside eggplant meat to create a crevice for the bean filling to go into.
Sprinkle salt liberally over the eggplant flesh and let sit, upside down, so the eggplant can release its moisture. Rest for 30 minutes.
Saute the scallions and serrano pepper in olive oil for 2-3 minutes until they start to soften and become fragrant. Add the garlic and ginger and cook 3 minutes more. Add the beans and season with red pepper flakes. Make the chile glaze.
Preheat the oven to 375.
Place the eggplants, cut side up, in a casserole dish and pour all of the glaze over top, coating completely. Turn the eggplants over and bake for 30 minutes, basting with sauce every 10 minutes. Turn the eggplants back over, baste and add the bean filling in each eggplant. Bake 20 minutes more, basting once after 10 minutes.

Hoisin Chile Glaze
1 cup hoisin sauce
1/2 cup vegetable broth
2 tbl tamari
1 tbl sambal chile paste
1 tbl rice wine vinegar
1 tbl lime juice

Combine all of the ingredients in a small pot and bring to a simmer. Cook for 3-4 minutes to warm through before pouring over the eggplants.

Watercress & Garlic Millet
1/2 cup millet
1 1/2 cups water
1 bunch (2 cups) watercress
3 scallions, dark green parts only, roughly chopped
2 garlic cloves, smashed
3 tbl extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper

Add the millet to a dry pot and toast for 3 minutes. Add the water and bring to a simmer, cover and cook for 25 minutes. Let sit for 5 minutes then fluff with a fork.
While the millet is cooking, prepare the sauce.
In a food processor combine the watercress, scallions and garlic. Blend into a paste. Add the olive oil, salt and pepper and blend. Toss with warm millet and serve.