Ingredients:
Eggplant
Polenta*
Polenta*
Cheese (in this picture I used sharp cheddar)
Fresh Baby Spinach and/or Basil
Tomato
Garlic
Olive Oil or Sunflower Oil
Parsley, Dill
Parsley, Dill
Salt, Pepper, Spices
Steps:
Eggplant:
Take a medium sized eggplant.
It should be dark purple, firm, not bruised or soft, or wrinkly.
Take a medium sized eggplant.
It should be dark purple, firm, not bruised or soft, or wrinkly.
Slice it lenghtwise into 1/4 inch or 1/2 inch slices. (1/4 inch cooks faster)
Pre-heat a pan with oil, salt, some crushed garlic.
Lay the slices separately across the surface.
Keep the heat medium, or low.
Lay the slices separately across the surface.
Keep the heat medium, or low.
Eggplants take about 12-20minutes to cook this way.
They should be golden brown on the outside and buttery inside.
They should be golden brown on the outside and buttery inside.
It should smell like pan fried or sauteed veggies.
Keep adding oil accordingly as they soak up a lot of it.
When done, turn the heat off.
Place a thin slice of cheese on each eggplant and fold once.
Keep adding oil accordingly as they soak up a lot of it.
When done, turn the heat off.
Place a thin slice of cheese on each eggplant and fold once.
Let sit for about a minute.
Polenta:
In a separate pan: Pre-heat with some oil, salt, garlic.
Slice the polenta into 1/4inch or 1/2 inch slices (1/4 inch looks nicer)
Slice the polenta into 1/4inch or 1/2 inch slices (1/4 inch looks nicer)
You can get pre-packaged polenta at the grocery store.
Gently place in the pan on medium heat.
Sprinkle some parsley and dill on top. Give it a squeeze of lemon juice.
Gently turn it over when it begins to golden on one side.
Gently turn it over when it begins to golden on one side.
Be careful with the polenta because it can be fragile and you want it to keep its shape.
Golden on the other side.
You should know it is done when the whole thing turns yellow.
You should know it is done when the whole thing turns yellow.
It should smell like cornmeal or grits.
Presentation:
On a little plate:
Lay out some Fresh baby spinach leaves (2 or 3)
Lay out some Fresh baby spinach leaves (2 or 3)
Place the polenta on top.
Cut a Fresh slice of tomato (make sure its really red and juicy and smells good, otherwise it'll taste dull and watery and ruin the entire dish)
Take the eggplants off the pan and place on top of that.
Cut a Fresh slice of tomato (make sure its really red and juicy and smells good, otherwise it'll taste dull and watery and ruin the entire dish)
Take the eggplants off the pan and place on top of that.
Voila! Add a few leaves of fresh parsley for looks and taste and serve.
Wine: Shiraz, Malbec
White: Pinot Gris
White: Pinot Gris
Great appetiser or snack or light meal. Enjoy!
*polenta is a porridge or mush usually made of ground corn (maize) cooked in salted water. Cheese and butter or oil are often added. Polenta can be eaten hot or cold as a porridge; or it can be cooled until firm, cut into shapes, and then baked, toasted, panfried, or deep-fried. It is a traditional food of northern Italy.