Preheat the oven to 200°C (fan setting).
Slice the eggplant into thin rounds and place them on a baking sheet.
Quarter the tomatoes and add them to the baking sheet.
Add the whole (peeled) garlic cloves and chickpeas.
Season with salt and generously drizzle everything with olive oil.
Roast in the oven for 25 minutes.
Meanwhile, cook the millet or quinoa according to package instructions. Rinse with cold water once done.
Once the vegetables have cooled, mix them with the cooked millet or quinoa.
Garnish with chopped parsley.
Dress with your favorite vinaigrette (suggested: sun-dried tomato and balsamic vinaigrette).