Eggplant filled with cheesy polenta and tomatoes

The nourishing vegetarian recipe full of fresh colors and taste. The combination of eggplant delicate taste with polenta, filling, and melted cheeses, with added layer of sauté onion tomato and sundried tomatoes make each bite of this quick summer dish a festive time for the senses.

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To make this simple and budget friendly dish we encourage you to simplify your cooking time by making a bigger dose of polenta. Some you’ll use for the eggplant and the rest you can bake in the oven for 40 minutes and keep in the fridge. Later in the week you can use it as bread and press in the waffle maker with spinach filling or with Mozzarella and tomatoes. Great for a quick and delicious no-sandwich Lunchbox😊

The rest use as a polenta crouton to add variety to your delicious zucchini summer soup.

To make the recipe follow these simple steps:

1) Bake the eggplants – wash and cut in half lengthwise. With the tip of a knife score the flesh in a diamond crosshatch pattern and brush each side with olive oil. Place the eggplant on a baking sheet flesh side-down and bake for 40 minutes until the eggplants are tender. Scoop with a spoon flesh from each eggplant. Set skin eggplants aside ready to be filled.

2) Tomato filling: Heat a tablespoon of sunflower oil in a skillet. Add copped – onion, halve a tomato, 3 tbsp sundried tomatoes and 4-6 tables spoons from the eggplant flesh. Season with salt and pepper. Once cooked divide the filling among eggplant boats. Use the rest of baked eggplants flesh to make Baba Ghanoush dip.

3) Cheesy polenta: Heat 1 liter water. Add salt and bring to the boil. In a bowl mix 170 g polenta with 240 ml. water and add the mixture to the boiling water. Stir constantly for 5 minutes or until thickens. Reduce the heat to low and cook for 5 minutes. Remove from the heat.

4) Place the butter in a heatproof bowl over a pan with gently simmering water. When the butter has melted add the cheese and milk. Cook stirring occasionally until the cheese melts. Then add the egg yolk, remove from the heat, and continue stirring until the mixture is smooth. Season with pepper. Add the melted cheese to cooked polenta and mix well.

5) Combine: All you must do now is to layer the eggplant. A tomato layer followed by polenta layer and some feta for decoration.

6) What to do with the leftover polenta. Transfer it to a tray, layered with a baking sheet and bake in the preheated to 180°C oven for 40 minutes, until golden. Let cool completely and use as a base for gluten free sandwich, panini or fried croutons for your summer salad, or soup.

For more eggplant recipes:  look here