Best 4 Eggplant Stew With Honey And Golden Raisin Polenta Recipes

Eggplant stew with honey and golden raisin polenta is a delightful dish that combines the rich flavors of eggplant, honey, and golden raisins with the creamy texture of polenta. This hearty stew is a perfect meal for a cold night, and it's easy to make with just a few simple ingredients. The eggplant is roasted until tender, then simmered in a flavorful sauce made with tomatoes, honey, and spices. The polenta is cooked separately and then topped with the eggplant stew. A sprinkling of golden raisins and chopped parsley adds the perfect finishing touch to this delicious and satisfying dish.

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LAYERED EGGPLANT AND POLENTA CASSEROLE

Layered Eggplant and Polenta Casserole image

In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Serve it with baby lettuces for a vegetarian meal.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, cut into 1/4-inch pieces
4 cloves garlic, minced
2 pounds fresh or canned plum tomatoes, peeled and chopped
1/4 teaspoon coarse salt
1 tablespoon balsamic vinegar
1 tablespoon roughly chopped fresh oregano
3/4 cup loosely packed basil leaves
Freshly ground pepper
1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

Steps:

Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.

Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 5 g, Sodium 343 g

QUICK AND HEARTY EGGPLANT STEW

Quick and Hearty Eggplant Stew image

This eggplant stew is simmered with tummy-warming Indian spices and served over rice.

Provided by Jessica Hawn

Categories Eggplant Recipes

Time 40m

Yield 6

Number Of Ingredients 21

Ingredients

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

Steps:

Partially skin eggplant and cut into cubes; set aside.
Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
Serve stew over cooked rice.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g

SICILY KNOWS BEST--EGGPLANT STEW WITH HONEY & GOLDEN RAISIN

Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin image

Recipe taken from "Rachael Ray's Big Orange Book". I have not tried this recipe... it is vegetarian and has eggplant! Yummm :) Cooking time includes prep time.

Provided by marggie

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 ounce dried porcini mushrooms, coarsely chopped
4 cups vegetable stock
1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped into bite-sized pieces
1 large carrot, peeled and thinly sliced
1 cubanelle pepper, seeded and chopped into bite sized pieces
2 eggplants, half the skin peeled in strips, cut into bite sized cubes
salt and pepper
2 tablespoons aged balsamic vinegar
1 (28 ounce) can whole san marzano tomatoes
1 cup milk
1 handful golden raisin
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 cup quick-cooking polenta
3 tablespoons honey
2 tablespoons butter
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese

Steps:

Place the dried mushrooms and 2 cups of the stock in a small pot over medium-low heat.
Heat the EVOO in a Dutch oven or high-sided skillet over medium to medium-high heat. Add the garlic, red pepper flakes, onions, carrots, cubanelle and bell peppers, and eggplant to the pot as you chop them.
Season with salt and pepper and cover the pot; sweat the vegetables for 10-12 minutes, stirring occasionally, then uncover and stir in the balsamic vinegar. Use a slotted spoon to scoop the reconstituted dried mushrooms out of the soaking water, and add them to the pot. Pour in all but the last few tablespoons of mushroom stock, which may have a little loose grit from the dried mushrooms. Add the tomatoes to the pot and break up with a wooden spoon. Simmer over low heat for a few more minutes; adjust with salt and pepper.
While the veggies are sweating down, in a medium saucepan slowly heat the remaining 2 cups of stock with the milk, raisins, and rosemary over medium-high heat. When it just simmers, whisk in the polenta and stir for 3 minutes, or until thickened. Remove from the heat and stir in the honey, butter, and cheese.
Pile some polenta in shallow bowls and spoon the stew around the polenta.

Nutrition Facts : Calories 296.5, Fat 16.8, SaturatedFat 5.9, Cholesterol 20.7, Sodium 371.6, Carbohydrate 33.8, Fiber 8.1, Sugar 18.2, Protein 7.6

EGGPLANT STEW WITH GOLDEN RAISIN POLENTA- RACHEL RAY

Eggplant Stew With Golden Raisin Polenta- Rachel Ray image

Make and share this Eggplant Stew With Golden Raisin Polenta- Rachel Ray recipe from Food.com.

Provided by newmama

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

8 ounces portabella mushrooms, chopped
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 onion, chopped
1 carrot, peeled and sliced thinly
3 stalks celery, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
2 eggplants, mostly peeled and diced in bite size pieces
1 bay leaf
salt and pepper
2 cups chicken stock
1 -2 tablespoon balsamic vinegar
28 ounces whole tomatoes
1 cup milk
2 cups chicken stock
1/4 cup golden raisin
1 teaspoon rosemary
1 cup polenta
3 tablespoons honey
2 tablespoons butter
1/2 cup parmesan cheese, grated

Steps:

heat oil in a dutch oven over medium high heat, add garlic, onion and crushed red pepper.
add carrot, celery, pepper and eggplant as you chop them, in that order.
add bay leaf, salt and pepper and cover the pot for 12 minutes, stirring occasionally.
uncover and add balsamic, chicken stock and tomatoes, breaking up the tomatoes with a spoon.
simmer 15-30 minutes, while you make polenta.
for polenta:.
heat milk, stock, raisins and rosemary over high heat until it comes to a boil.
whisk in polenta over medium heat until thickened and remove from heat.
stir in butter and honey and cheese.
spoon into bowls and top with eggplant stew.

Nutrition Facts : Calories 460.4, Fat 20.4, SaturatedFat 6.8, Cholesterol 28, Sodium 450, Carbohydrate 60, Fiber 11.2, Sugar 25.5, Protein 15.3

Tips:

To choose the best eggplant, look for ones that are firm and heavy for their size, with smooth, unblemished skin.
If you don't have time to roast the eggplant ahead of time, you can cook it in a skillet over medium heat until it is tender.
Be sure to drain the eggplant well before adding it to the stew, or it will make the stew watery.
If you don't have any golden raisins, you can use regular raisins or dried cranberries.
To make the polenta, be sure to use coarse-ground cornmeal. This will give the polenta a more rustic texture.
If you don't have any chicken broth, you can use vegetable broth instead.
Serve the stew with a sprinkle of chopped fresh parsley or basil.

Conclusion:

Eggplant stew with honey and golden raisin polenta is a delicious and hearty dish that is perfect for a cold winter night. The eggplant is roasted until tender and then simmered in a flavorful tomato sauce. The golden raisin polenta is a sweet and savory side dish that complements the stew perfectly. This dish is sure to please everyone at the table.