Eggplant Polenta Rounds

7saves
15min


35 people made this

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!

BAWARCHI

Ingredients
Serves: 6 

  • 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

Directions
Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (1)

susanbl
by
0

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

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