Although commonly used as birdseed, millet was widely consumed in Asia, Africa and Europe in ancient times. Millet can be prepared a number of ways; a porridge for breakfast, salad tossed with other vegetables, mixed into baked goods, and as an alternative to rice, potatoes and even couscous. Here, light and fluffy millet is tossed with generous amounts of chopped herbs and studded with sultanas, pine nuts and crumbled feta. This salad is so good it can hold its own or be served together with grilled meats or cubes of marinated tofu. Wrapped in thin slices of grilled eggplant and served with yogurt sauce, pomegranate, a herb salad and a drizzle of good cold-pressed olive oil, these involtini will make an elegant entrée for your next dinner party. For a hot and comforting dinner, serve these eggplant involtini along with a rich tomato sauce and perhaps some extra cheese. This dish is so complete with textures and flavours that it will not fail to satisfy a discerning vegetarian, or one who is new to the game.