Best 4 Eggplant Stew With Honey And Golden Raisin Polenta Recipes

LAYERED EGGPLANT AND POLENTA CASSEROLE

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.

QUICK AND HEARTY EGGPLANT STEW

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.

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

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.

EGGPLANT STEW WITH GOLDEN RAISIN POLENTA- RACHEL RAY

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.