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.

Roasted Tomato & Lentil Soup with Watercress Pesto

There might be a heatwave going on in the middle of the country, but here in the northwest it's overcast and rainy, perfect for homemade tomato soup.

Roasted tomatoes, carrots and garlic simmered with fresh basil and green lentils. Served with fresh, bright pesto made with watercress and buttery pine nuts.

Roasted Tomato & Lentil Salad
5 roma tomatoes, quartered
1 carrot, small dice
1 celery stalk, small dice
1 small white onion, small dice
3 garlic cloves, smashed
3 tbl extra virgin olive oil
salt and pepper
1/4 tsp red pepper flakes
1-28 oz can crushed tomatoes
5 basil leaves
1 cup green lentils
2 cups water

Preheat the oven to 425. Line a baking sheet with foil and lay the tomatoes, carrots, celery, onion and garlic on the tray in a single layer. Drizzle with oil and season with 1 tsp salt, 1/2 tsp pepper and red pepper flakes. Roast for 35 minutes until the vegetables are soft and browned. Transfer the vegetables to a large pot and add the tomatoes and whole basil leaves.
Simmer for 15 minutes.
Remove the basil leaves then transfer to a blender and blend until smooth. Bring back to the pot and add the lentils and water. Bring to a boil, cover and cook until the lentils are tender, about 30 minutes. Season to taste with salt and pepper.
Garnish with watercress pesto.

Watercress Pesto
1/2 bunch (about 1 cup) watercress leaves
3 tbl pine nuts, toasted
1 garlic clove, smashed
1/4 cup extra virgin olive oil
salt and pepper to taste

Combine all of the ingredients and blend until smooth. Season to taste.