Roasted Eggplant & Peppers w Polenta

Eggplant & Peppers over Grits | EatSimpleFood.com Eggplant Varieties | EatSimpleFood.com Print

Roasted Eggplant & Peppers w Polenta

Roasted Eggplant tastes like candy to me.  Add some roasted peppers and tomatoes, nuts, feta, and basil and serve this recipe over polenta or grits for a beautiful, vibrant, & tasty vegetarian meal.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop / Oven
  • Cuisine: International

Ingredients

Ingredient List Polenta:

  • 1 cup polenta or grits
  • 4 cups water, milk, or cream, or any combo
  • sea salt
  • black pepper
  • 1/4 tsp ground nutmeg

Ingredient List Toppings:

  • 2 medium Japanese eggplants, sliced
  • 5 Tbsp e.v. olive oil, divided
  • 2 medium red peppers, sliced
  • 1/2 cup walnuts, chopped
  • 1 Tbsp rosemary, chopped
  • 1 cup fresh cherry tomatoes, halved
  • 1/4 cup basil, chiffonade (as garnish)
  • 1/2 cup crumbled feta (optional as garnish)

Instructions

  • Pre-heat oven to 425F.
  • Make Polenta/Grits: In a pot combine: water, nutmeg, and a pinch of salt.  Bring to a boil.  Slowly whisk in the grits and reduce heat.  Cook ~ 25-45 minutes or according to package instructions. Cooking polenta/grits is sticky business- don’t forget to stir often or it will clump & burn like cream of wheat.  Add more water or milk if it starts to thicken up (it’s rather notorious for that).  Really don’t care about fat/calories?  Add some butter or cheese to the mix.
  • Slice or dice 2 medium eggplant.  Toss with 3 Tbsp e.v. olive oil (eggplant LOVES oil so don’t be shy), 1/4 tsp sea salt, pinch pepper, 1 1/2 tsp chopped rosemary .  Line a baking sheet with aluminum foil and give it a light layer of e.v. olive oil love.  Throw the mixture on in a single layer and roast for ~20-25 minutes or until eggplant is soft and beginning to caramelize, turning once.
  • Slice red peppers and toss with ~2 Tbsp e.v. olive oil, pinch sea salt, pinch pepper & 1 1/2 tsp chopped rosemary.    Throw the mixture on in a single layer and roast for ~8-12 minutes or until red pepper is soft and beginning to caramelize.   When done toss with eggplant.
  • Spoon out polenta onto a big serving dish.  Add the eggplant and pepper on top of it.  Top with walnuts, tomatoes, feta, and basil. Add sea salt to taste.  Happy Eating!    -Beckie

Notes

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Eggplant, Roasted, Polenta, Grits, Vegan, Vegetarian, Gluten Free

Rating: 5

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Roasted Eggplant & Peppers w Polenta

2 Replies

beckie

Hi Darryl! Thanks for checking it out, giving it a try, and referencing back. Loved your intuition & interpretation of the dish 🙂 – Beckie

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