Eggplant with tomato and smoked paprika is delicious on its own, adding lightly fried polenta cakes provides some body, texture and rich flavors to elevate this beyond a snack. Polenta is corn-meal (grits, porridge), that has been boiled and formed into shape. This dish can be consumed on its own or paired with a rib roast, lamb, or anything in a rich tomato sauce.
Ingredients (serves 2)
1 eggplant - medium sized - cut into 1/4 inch slices
8oz ready made polenta - cut into 1/4 inch slices
Optional: Cheese
Olive Oil
Sauce:
3 Tbsp - Tomato Paste
Smoked Paprika
Sweet Paprika
3 Tbsp Olive Oil
Parsley - pinch, chopped
1 tsp Salt
In a small sauce pan, heat up the tomato paste, olive oil, and mix in the spices. Stir well. Finish with chopped parsley. Remove from heat.
Steps
Ready made polenta is simple to prepare, it's firm and holds its shape, and can be cut into a variety of shapes and sizes. For this recipe, slice the polenta into 1/4 inch thick "wheels".
Slice the eggplant into 1/4 inches as well, toss with olive oil, salt, black pepper and sweet paprika. Prepare either via grill, saute, broil or bake.
Cook the polenta either by grilling or shallow frying on medium-high heat. Be sure to keep the polenta cakes oiled to avoid sticking. The goal is a golden brown and crisp exterior. Flip to cook on both sides (3-5 minutes each). For extra goodness, top immediately with cheese like parmesan, asiago.
Serve together!
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