Sorghum is a hearty, heart-healthy grain and as an added bonus, it’s gluten-free! Pair it with grilled Japanese or Chinese eggplant and you have a different and super nutritious combination that will appeal to everyone. To make this vegan, leave out the cheese.
Some of the health benefits of sorghum include its ability to prevent certain types of cancer, help control diabetes, offer a dietary option for people with Celiac disease, improve digestive health, build strong bones, promote red blood cell development, and boost energy and fuel production. Who’d a thunk?
5 teaspoons extra-virgin olive oil (divided)
1 cup chopped onion
1/2 cup uncooked sorghum grain
1/2 teaspoon salt (divided)
¼ teaspoon fresh ground black pepper
3/8 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1 clove garlic (minced)
2 cups low sodium vegetable broth
½ teaspoon fresh lemon zest
4 large Japanese eggplants
2 tablespoons balsamic glaze
¼ cup feta cheese (crumbled)
2 tablespoons fresh mint leaves (torn if large)
Heat a saucepan over medium heat. Add 2 teaspoons oil to the pan. Add onion and cook for 4 to 5 minutes, stirring occasionally. Add sorghum, ¼ teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly. Add stock and bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until sorghum is slightly chewy. Remove from heat and allow to cool for 5 minutes. Stir in lemon zest and set aside.
Preheat grill to medium-high heat. Cut each eggplant in half lengthwise (including stem). Lightly coat eggplant with cooking spray. Sprinkle with remaining ¼ teaspoon salt and black pepper. Place eggplant on grill and grill for 3 to 4 minutes on each side. Remove from grill and set aside.
To serve, arrange eggplant on a platter and top with sorghum mixture. Drizzle evenly with balsamic glaze and remaining 3 teaspoons oil and then garnish with cheese and mint.