Eggplant with Creamy Polenta

Ingredients

• Instant Polenta1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Olive Oil1 teaspoon (3 ml)
• Eggplant1/2 cup (45 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Basil4 count (2 g)

Instructions

1. 1

   Step 1

   Place water/broth (1:1.5 ratio; 1 of polenta, 1.5 of water) in a pot and bring to a boil.

2. 2

   Step 2

   Once boiling, add the polenta gradually while stirring constantly with a whisk.

3. 3

   Step 3

   Lower the heat and continue stirring until desired consistency for approximately 1-2 minutes after boiling.

4. 4

   Step 4

   Turn off the heat, add the olive oil, mix and set aside.

5. 5

   Step 5

   Peel and dice the tomato and eggplant. Chop the garlic and basil leaves. Remember to set aside 1 or 2 leaves for plating.

6. 6

   Step 6

   Place a pan over high heat. Once heated, pour in the oil, add the vegetables and reduce the heat to medium.

7. 7

   Step 7

   Season to taste with salt and pepper and cook for 10 minutes.

8. 8

   Step 8

   Serve the polenta in a soup plate and top with the eggplant mixture. Garnish with a few basil leaves.

9. 9

   Step 9

   Optional: Add a pinch of stevia to the eggplant.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant with Creamy Polenta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.