Savoury eggplant with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!
1/2 cup (90g) polenta
1/2 teaspoon chilli powder
1 teaspoon dried oregano
salt, to taste
1 eggplant, sliced into 1cm thick rounds
vegetable oil for frying
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In a shallow dish, combine polenta, chilli powder, oregano and salt. Coat each eggplant slice in this mixture until thoroughly coated on both the sides. Shake off excess.
Heat a small layer of oil in a large frying pan. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over and fry until golden brown.
Continue adding oil and frying the rounds until they are all fried. Alternatively, cook the eggplant rounds under the grill on a baking tray lightly greased with olive oil, turning over halfway through cooking. Serve hot or cold.
What a delicious and simple eggplant recipe. I grilled this as suggested and it turned out really well. It was a little dry, but I served it with a homemade tomato-based sauce which made it just perfect. - 27 Feb 2013