Eggplant Polenta Stacks

I have been asked many times how to use eggplant.  Often in the checkout line at a grocery store and most always I hear that people tend to make it fried or fried then baked in eggplant parmesan. 

I love eggplant and it can be used in so MANY ways!  I roast it very often when in a hurry.  Sliced, cut in chunks or in long wedges until it becomes creamy inside and golden outside.  I grill it, thinly slice and marinate it in balsamic and to things with that, use in casseroles.  This is a short list.

Here I have made it two ways for this dish--I roasted some and then pureed that for between the polenta rounds and a small amount (barely visible) I put on top the stack.  Then that is topped with thinly sliced and marinated eggplant.  But you could use sliced grilled or roasted eggplant chunks on the top.

This makes a large appetizer, I would probably make them smaller for that, or a good side dish.  Maybe serve with a simple white fish like tilapia.
I had the last of the basil that was still holding on after being moved inside after summer ended, now it is gone--but was so appreciated!


makes 2

1 cup coarse ground cornmeal*
1 medium eggplant
2 cloves garlic, chopped
1 TB tahini
olive oil
salt
balsamic vinegar, aged balsamic is best**

*You can use the prepared polenta sold in refrigerated sections of grocery stores.
**Purchase the best balsamic you can, one that is slightly thick


Marinated Eggplant:
Slice half the eggplant into thin pieces 1/8-1/4" thick and 1-2" long.  Place in a bowl and cover with balsamic vinegar and season with salt--start with a teaspoon and adjust from there.  The vinegar adds a lot of flavor and you may not need as much salt for this part.  Set aside until ready to assemble, turn eggplant occasionally.

Prepare polenta:
Preheat oven to 400
Have a foil lined cookie sheet covered with a film of olive oil ready.
Bring 2 1/2 cups salted water to a boil.  Add corn meal, whisking the entire time.  Lower heat to medium or medium low.  Continue to cook, whisking often.  The corn meal will thicken and start to pull away from the sides of the pan.  It is ready to pour onto a foil lined cookie sheet and placed in the oven to continue to cook. Cook until it becomes firm on top, about 20 minutes.  Remove from oven and when cool, cut into rounds using a ring mold, cookie cutter, or glass.  Cut 2 rounds per serving.

Eggplant Puree:
Meanwhile cut half the eggplant into 1" chunks and toss with olive oil, salt and granulated garlic.  Place in a roasting pan and put on the lowest rack in the 400 oven the polenta is cooking in.  Turn eggplant a couple times while it roasts, once soft and browned in placed remove from oven.  Place garlic cloves in food processor or rocket blender.  Chop garlic then add eggplant and process further to form a puree, add tahini and some olive oil (if needed for thinning).  Taste and add salt if needed.

To assemble:
Place a polenta round on a plate, top with some eggplant puree, spreading to the edges, top with another polenta round, top with more puree and then the marinated eggplant.  Drizzle with balsamic and basil.