Place the millet in a saucepan with boiling water and add the salt. Lower the heat, cover the pot and simmer until the millet is cooked, but still chewy (about 15 minutes). Stir with a fork, to loosen the grains and set aside.
In the meantime, heat a large non-stick pan over medium high heat with the olive oil, add the eggplant and cook until golden and tender, about 10 minutes.
In a large mixing bowl, combine millet with herbs, lime juice and zest, and pepper.
Add chickpeas to a food processor and process on pulse until ground. Transfer them to the large mixing bowl with the herbed millet. Add the cooked eggplant, salt, cumin, egg and flour and mix together with your hands until well combined.
Divide the mixture into 4 big patties.
Add enough olive oil to a pan to just coat the bottom (not a lot). Add the veggie burgers and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden.
Serve as is or with a salad.