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
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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)
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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)
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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)
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1 tablespoon
chopped dill (or any herb of your choice)
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salt, to taste
-
black pepper, to taste
Directions
- Yogurt Sauce
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Whisk all ingredients together and refrigerate until ready to serve.
- Polenta Crusted Eggplant
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Pre-heat the oven to 275º F.
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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.
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Add the spices to the polenta.
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Dip the eggplant slices in flour.
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Dip the eggplant+flour slices in Almond milk.
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Dip the eggplant+flour+Almond milk slices in Polenta+spice mixture.
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Place the eggplant slices on a parchment paper lined baking pan.
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Bake for about 15 minutes, turn them over and bake for another 10-15 minutes.
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Serve with yogurt sauce.
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