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1
In a medium pan over medium heat, toast the millet, stirring frequently, until fragrant and turning golden. In the same pan, repeat the process with the chopped walnuts and set aside.
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2
Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Thinly slice them in horizontal layers.
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3
Place the millet and the brussels sprouts in a saucepan with boiling water and add a large pinch of salt. Lower the heat, cover the pot and simmer until the millet and vegetables are just cooked through, about 20 minutes.
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4
In the meantime add olive oil to the previously used pan for toasting over high heat for 2 minutes. Add the sliced aubergine, balsamic vinegar and salt and let cook for about 10 minutes until golden and soft, stirring frequently. Set aside.
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5
Remove the millet from the heat, mix gently with a fork and let it sit, covered, for 10 minutes.
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6
In a big salad bowl toss the millet with sprouts and glazed aubergine.
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7
In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
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8
Add the toasted walnuts and mint to the salad and toss.
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9
Serve immediately or, if you have time, let the salad marinate for ten minutes beforehand.
