Moreish maple roasted aubergine with homemade hummus & roasted romano pepper millet, for a great dose of Vitamin C.

Serves: 2 | Cook Time: 30 mins | Calories: 502 | Type: Vegan + Gluten-Free | Macros P: 18g / C: 84g / F: 16g


  • 240g chickpeas (drained)
  • 80g millet
  • 2 garlic cloves
  • 1 lemon
  • 1 aubergine
  • 1 1/2 tbsp maple syrup
  • 1 romano red pepper
  • 40g spinach
  • 1 tbsp tahini (sesame)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle.
  2. Heat a dry large saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in 400ml boiling water, reduce the heat and cover for 15 mins. Add the spinach to the pan in the last 2 mins of cooking, so that it wilts.
  3. Chop the aubergine and red pepper into 2cm pieces. Place the aubergine pieces in a bowl with 2 tsp oil and the maple syrup, season with a pinch of sea salt and stir to coat.
  4. Place the aubergine on a baking tray in the oven for 20 mins. After 10 mins, turn over the aubergine pieces and add the red pepper to the baking tray (keep separate) with 1 tsp oil. Place in the oven for 10 mins.
  5. Meanwhile, to make the hummus; finely chop the garlic, drain the chickpeas and mash in a bowl using a potato masher until the chickpeas are crushed. Stir in the tahini, garlic and half of the lemon juice. Season to taste.
  6. Drain the spinach millet and stir through the remaining lemon juice and the roasted peppers. Season with sea salt and black pepper.
  7. Serve the roasted pepper and spinach millet on two warm plates, top with the hummus and spoon over the maple roasted aubergine.