We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Aubergine Millet

Aubergine Millet

4rating out of 5

(292 reviews from our customers)

Prep Time

30 min



For those unfamiliar with millet, let us take a millet to introduce you. It’s technically a seed, although it's far from seedy, as you’re most likely to find it in the ‘wholegrain’ aisle of a health food store. It’s brimming with B vitamins, fibre and minerals; so it’s a jammy little seed to have in your life.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
2 shallots
120g millet
1 aubergine
100g chestnut mushrooms
10g fresh parsley
30g rennet-free parmesan †
1 vegetable stock cube †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 shallot
  • millet
  • 1 aubergine
  • 80g chestnut mushrooms
  • 10g parsley
  • Rennet-free parmesan cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
Typical Values per 100g per serving
Energy 435 kJ
104 kcal
1387 kJ
331 kcal
of which saturates
2.8 g
0.4 g
8.9 g
1.3 g
of which sugars
17 g
1.7 g
54.3 g
5.4 g
Fibre 3 g 9.5 g
Protein 4.8 g 15.3 g
Salt 0.76 g 2.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 shallot
1 aubergine
80g chestnut mushrooms
10g parsley
flat parley (100%)
Rennet-free parmesan cheese
whole cow's milk, salt, microbial rennet
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Toast the millet in a pot for 2-3 min, until starting to pop and slightly browned

Dissolve the stock cube(s) in 700ml (1.4L) of boiled water


Add 600ml (1.2L) of stock to the millet pot (reserve the remainder for step 4)

Bring to a boil with a lid on

Once boiling, reduce to a simmer and cook for 20-25 min, or until all the water is absorbed and the millet is tender


Meanwhile, preheat the grill to high

Chop the aubergine(s) into quarters lengthwise and slice into bite size chunks

Cut the mushrooms in half and chop into 1cm pieces

Peel and slice the shallots finely and grate the zest of the lemon(s)


Add 1-2 tbsp of olive oil and 15g (30g) of butter to a pan on a medium-high heat

Once melted, cook the aubergine for 5 min, without turning

Add the shallot and mushroom, turn the aubergine and reduce the heat to a simmer

Add the remaining stock in batches and cook for 12-15 min


Meanwhile, chop the parsley and lemon zest together finely

This is your gremolata!

Cut the lemon(s) into quarters


Put the lemon wedges on an oven proof tray and place under the grill

Grill for 8-10 min or until caramelised

Remove and set aside for serving


Once the millet is tender, grate 3/4 of the parmesan directly into the pot

Add 15g (30g) of butter and stir well with a fork to combine

Season to your taste with salt and pepper, and set aside

Tip: Add a few tbsp of water or milk to thin out if desired


Share Your Creations

Get social and share your best culinary Gousto creations on:

Plate up a big spoonful of millet topped with the earthy veg, season to taste with salt and pepper

Serve with the remaining lemon wedges, a big pinch of gremolata and a big drizzle of olive oil


Share this recipe