Eggplant and Mushroom Sauté With Herbed Toasted Millet [Vegan, Gluten-Free]

• 1 cup millet
• 2 1/4 cups vegan vegetable broth
• Sea salt, as needed
• 1/4 cup chopped fresh mint
• 1 teaspoon chopped fresh thyme
• 1 tablespoon olive oil or coconut oil
• 1 small red onion, diced
• 1/3 cup raw cashews
• 2 garlic cloves, minced
• 1 teaspoon sesame seeds
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1 eggplant, diced
• 8 ounces sliced mushrooms
• Sea salt and black pepper, to taste

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