Author Notes: “Eww…eggplant..so mushy…eww,” said young Karishma.
“Hmm…how can I make eggplant not so mushy,” said “chef” Karishma.
I used to HATE eggplant as a kid. Whenever my mom made anything with eggplant, I used to pick it out because I didn’t like the texture. But lately I’ve been giving it another chance and I actually don’t mind it at all. I made this when my mother-in-law was in town back in April (yes, this is a very late post). She loves trying new things so this gave me an opportunity to create a new recipe. —themessimake.com
Serves: 3-4
Ingredients
Yogurt Sauce
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1
cup vegan yogurt (or plain Greek yogurt if you don’t care about this dish being vegan)
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1/2
teaspoon ground cumin
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1
tablespoon chopped dill (or any herb of your choice)
-
salt, to taste
-
black pepper, to taste
Polenta Crusted Eggplant
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1
long, Chinese eggplant
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1/4
cup Almond milk (regular milk if you don’t care about this dish being vegan)
-
1/4
cup all-purpose flour
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3/4 c
cups polenta
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1/2
teaspoon garlic powder
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1/2
teaspoon paprika (add more if you want it spicy)
-
1
tablespoon chopped dill (or any herb of your choice)
-
salt, to taste
-
black pepper, to taste
Directions
Yogurt Sauce
- Whisk all ingredients together and refrigerate until ready to serve.
Polenta Crusted Eggplant
- Pre-heat the oven to 275º F.
- Cut the eggplant in 1/4 inch slices, sprinkle some salt and set aside for a few minutes. Dab the eggplant slices with a paper towel to remove excess water. This will help keep the eggplant crispy and not get mushy.
- Add the spices to the polenta.
- Dip the eggplant slices in flour.
- Dip the eggplant+flour slices in Almond milk.
- Dip the eggplant+flour+Almond milk slices in Polenta+spice mixture.
- Place the eggplant slices on a parchment paper lined baking pan.
- Bake for about 15 minutes, turn them over and bake for another 10-15 minutes.
- Serve with yogurt sauce.
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