Eggplant in Tomato Sauce with Polenta

Name: Eggplant in Tomato Sauce with Polenta
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 5 servings
Ingredients: 1 large eggplant (about 500 g); 2-3 tomatoes; breadcrumbs; salt; tomato sauce; 1 can of tomatoes (400 g); 2 crushed garlic cloves; 15 g finely grated ginger; 50 ml dry red wine (or 50 ml water mixed with 1 teaspoon balsamic vinegar); 2 tablespoons japanese soy sauce; 1/2 teaspoon sugar; 3-4 parsley sprigs; 2 tablespoons oil; black pepper; polenta; 2 cups cornmeal; 8 cups water; 2 teaspoons salt

March 2, 2015

Fasting Recipes Budget Recipes Vegetable Dishes

Recipe: Eggplant in Tomato Sauce with Polenta

A dish constructed like a lasagna but with polenta layers instead of pasta and eggplant in tomato sauce instead of ragu. The spiced sauce complements the roasted eggplant wonderfully. I found it even better after a few hours at room temperature, when it could be sliced perfectly. That is why you can consider it a good option for lunch boxes or picnics. It is easy to eat and transport.

Ingredients

1 large eggplant (about 500 g)
2-3 tomatoes
breadcrumbs
salt

Tomato sauce

1 can of tomatoes (400 g)
2 crushed garlic cloves
15 g finely grated ginger
50 ml dry red wine (or 50 ml water mixed with 1 teaspoon balsamic vinegar)
2 tablespoons Japanese soy sauce
1/2 teaspoon sugar
3-4 parsley sprigs
2 tablespoons oil
black pepper

Polenta

2 cups cornmeal
8 cups water
2 teaspoons salt

Servings: 4-6

How to prepare eggplant in tomato sauce with polenta

Peel strips off the eggplant with a vegetable peeler. Cut into lengthwise slices and then cut into cubes of about 1 - 1.5 cm.
Place the eggplant in a baking tray (lined with parchment paper), sprinkle with salt and drizzle with a little oil. Roast for 20 minutes, stirring halfway through.
Meanwhile, make the sauce: heat the oil and saute the crushed garlic and ginger for 30 seconds.
Add the rest of the sauce ingredients and bring to a boil. Turn the heat to low and simmer covered for 20 minutes, stirring 2-3 times.
Add the roasted eggplant and simmer covered for another 5-10 minutes. Adjust salt and add chopped parsley.
* the sauce can now be served on a bed of polenta, with mashed potatoes or with pasta
If you want to make the "lasagna", prepare a soft polenta following the instructions here (double portion from 2 cups of cornmeal).
Grease a heatproof dish (25 x 30 cm; I used a smaller one, 25 x 15 cm and did two batches) with oil, including the sides. Pour half the polenta and level it. Place the eggplant in tomato sauce on top. Cover with the rest of the polenta and level.
Dip tomato slices in breadcrumbs and place them on the polenta, pressing lightly so they sink in.
Bake at 200C for 20-25 minutes, until the polenta is golden and pulls away from the sides.
Let it cool before serving, so the polenta firms up and slices more nicely. It is also good the next day at room temperature.