Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"The art of dining well is no slight art."
-Mark Twain
The refrigerator light goes on...
This is a rich balsamic sauce that is sweet, slightly salty and vinegary all at the same time. It blends well with the umami flavor of the roasted eggplant and both complement the creamy polenta.
It is a simple, easy weeknight meatless meal that is great for you and tastes great. I like to add a lot of pepper to the sauce. As the eggplant roasts the pepper mellows and blends well with the other flavors.
Balsamic Glazed Eggplant with Creamy Polenta
Servings: 2 | Serving size: 1 1/2 cups polenta with eggplant
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
| 2 tsp | olive oil |
| 3 Tbsp | balsamic vinegar |
| 2 tsp | honey |
| 2 medium | eggplant (sliced in half lengthwise) |
| 1/8 tsp | salt |
| fresh ground black pepper (to taste) | |
| 3 cups | water |
| 1/2 cup | coarse ground yellow cornmeal (polenta) |
| 2 ounces | goat cheese |
| 1 ounce | Parmigiano-reggiano (grated) |
Place a large skillet in the oven and preheat to 325°F.
Place the olive oil, vinegar, honey, salt and pepper in a small bowl and whisk until well blended.
When the oven is hot place the 4 halves of eggplant in the skillet skin side down.
Use about 1/4 of the sauce and coat the top of the eggplant spreading evenly with the back of the spoon.
After ten minutes coat the eggplant with another 1/4 of the sauce and turn them cut side down in the pan.
At 20 minutes turn the eggplant so they are again skin side down and coat with 1/4 of the sauce.
Place the water in a medium sauce pan over high heat.
When the water boils, reduce the heat to medium-high and slowly add the polenta. Stir continuously while adding the polenta.
Reduce the heat to medium and cook the polenta for 12 minutes, stirring frequently to keep the polenta from sticking to the bottom of the pan.
After the polenta has cooked for about 5 minutes, coat the eggplant with the remaining sauce.
When the polenta has cooked for 10 minutes add the goat cheese and the Parmigiano-Reggiano and stir until well blended.
Place the polenta in the bottom of two bowls. Top each bowl with two halves of eggplant cut side up.
Swirl the remaining sauce in the bottom of the skillet and pour evenly over the eggplant.
Serve.
Nutrition Facts
Serving size: 1 1/2 cups polenta with eggplant
Servings: 2
Amount Per Serving
| Calories 405 | Calories from Fat 164 |
| % Daily Value |
| Total Fat 18g | 28% |
| Saturated Fat 9g | 36% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 32mg | 10% |
| Sodium 540mg | 23% |
| Total Carbohydrates 47g | 20% |
| Dietary Fiber 10g | 32% |
| Sugars 16g | |
| Protein 15g |
| Vitamin A 10% | Vitamin C 8% |
| Calcium 25% | Iron 12% |
| Vitamin K 12 mcg | Potassium 699 mg |
| Magnesium 88 mg | |