Polenta and Eggplant Sauce – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 2c boiling water
- 1/2 oz. dried mushrooms (anykind)
- 6 1/2c water
- 1 1/2c polenta or yellow cornmeal
- 1 red pepper, cut in strips
- 2T parsley
- 2 1/2c canned tomatoes, crushed
- 2c cubed eggplant
- 1/2c chopped onions
- 1T olive oil
Directions:
1. In a small bowl, combine the boiling water and
mushrooms. Let soak until soft. Drain, reserve the
soaking liquid. 2. In a large frying pan, heat oil. Add
eggplant, cook for 5 min. or until browned and soft. Stir
in mushrooms, peppers, and onions; stir constantly. 3.
Pour in the tomatoes and reserved mushroom liquid; bring
to a boil. Reduce heat and simmer for 45 minutes, or until
sauce is thickened. 4. Meanwhile, prepare the polenta by
bringing the 6 1/2c water to a boil in a 3-quart saucepan.
Slowly wisk in the polenta or cornmeal. Reduce the heat to
low; cook; stirring often, for 30 to 35 minutes, or until
thick and smooth. 5. Pour the polenta onto a large serving
platter and keep warm until sauce is ready. Spoon the
eggplant sauce on top. Sprinkle with parsley.
Serves: 2
Preparation time: 20
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