Wednesday, July 15, 2009

106 Eggplant with Polenta

This recipe comes courtesy of my fabulous yogi friend Natalie who cooked it for me and James. Absolutely delicious!

If you would like to know more about Natalie, she blogs funny things on her excellent page

Serves 4


1 big eggplant cured (meaning you put it in water with vinager for at least 4 hours, this is the secret! as Natalie explains that otehrwise the eggplant will be hard or taste bitter)
1 big can of chopped tomatoes
1 onion
a little olive oil to fry the onions
1 polenta that you can buy in a rol and cut in patty-style pieces


Fry the onions until they are transparent and add the spices of your choice, I recommend salt, pepper and a little oregano for this one.

Add the tomatoes and let it be there, under a low fire, for about 5 minutes.

Cut the "cured" eggplants in small chunks and add them

Let the mix sit over a low fire for 30 to 40 minutes, add water if it is getting too dry.

For the polenta, at the last minute, place them on a grill or pan with a little oil underneath, and let it be there as if it was a toast, until it is hot all around and inside.

Share with friends

James rates this recipe 5 stars!

No comments:

Post a Comment



Related Posts with Thumbnails