Throughout the summer, I’ve been eyeing aubergines. Commonly known as eggplants, these purple pear-egg-shaped vegetables are usually harvested from mid summer to late fall. So when you go to the market, you can now find tons of them and purchase them, too. They are very healthy and not something you want to miss!
When I think of eggplants or aubergines, I think about curries, rolls, vegetable lasagnas…entree style. When I tried to give them a sweet update, I ended up with an amazing appetizer for any summer fiesta. Personally, I don’t like it when eggplants are soft but I’m always enthusiastic to buy them because I love the color. With this recipe, they came out so crunchy that they could practically be called fries. Yet, I consider them to be crisp because they are crispy from the polenta and baked, not fried.
Before baking, you can choose to add some spices to them, such as cumin, paprika, herb de Provence, or keep it simple with a dash of lime zest. You can also dip them in sauces like Sriracha. If you want to give them a sweet side, drizzle them with a bit of honey to give it a sweet and savory mix. When it comes to baking them, it takes so little time (about 15 minutes) so you won’t have you’re oven running for too long. I then left mine in the oven while the oven cooled down so they would dry in the heat. They are better the day they are made but they can easily be reheated.
When looking at the recipe, you may notice a new update. Recipes are now printable!!! Thus, you can print the recipe and add it to your cookbook or print tons of them and hand the recipe out to friends and family. Not all recipes on the blog are printable but eventually, they will be.
Enough chit-chat! Pick up some eggplants next time you go to the market and try this recipe. They are perfect finger foods for any event, whether it be a potluck, dinner al fresco or snack. Play around with spices and see which topping you enjoy the best.
- 1 eggplant
- 2 cups milk (vegan or not)
- 1 cup polenta
- pinch of sea salt
- drizzle of olive oil
- toppings of your choice (cumin, paprika, herb de Provence, Sriracha, etc.)
Farmers Market List:
- 1 eggplant
- honey (optional)
Cut the eggplant length-wise (tip to tip) in eight. Cut width-wise into 2-3 in slices.
In a bowl, place in the eggplant slices and pour the milk on top. Let sit for at least 1 hour. This extracts the bitterness of the eggplant.
Preheat the oven to 400F (convection, if possible)
Line a baking sheet with parchment paper.
In a shallow bowl, mix together the polenta and sea salt. Add any spices that you choose to add.
Remove the eggplants from the milk and coat each slice with the polenta mixture. Place on the prepared baking sheet.
Drizzle the eggplants with olive oil.
Bake for 10-15 minutes, until soft and crispy. Top with Sriracha or any sauce you desire.