EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
- Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
- Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
- Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
- Pile some polenta in shallow bowls and spoon the stew around the polenta.;
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Svetlanad Loparevat
[email protected]I highly recommend this recipe.
Abdull Wahab
[email protected]This dish is a must-try for eggplant lovers.
Sadaque ali Hingoro
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Gulfam Zafar
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Petol Logan Clarke
[email protected]I'll definitely be making this dish again. It's a great way to use up leftover eggplant.
chocoCAKE
[email protected]Overall, this was a good recipe. I would recommend it to others.
victoria hyginus
[email protected]The polenta was a bit too firm for my liking. I would have preferred it to be creamier.
Goma John
[email protected]This dish was a bit too sweet for my taste. I would have preferred less honey and golden raisins.
SP Shipon Rana
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The honey and golden raisins added a nice sweetness that balanced out the bitterness of the eggplant.
Eniola Bukola
[email protected]This recipe was easy to follow and the results were impressive. The eggplant stew was flavorful and the polenta was creamy and smooth.
William Parker
[email protected]Overall, this was a good recipe. I'll definitely make it again, but with a few modifications.
Christopher Stanley
[email protected]I found the polenta to be a bit bland. Next time, I'll add some cheese or herbs to give it more flavor.
Sardar_Saud_ Faisal
[email protected]The eggplant stew was a bit too oily for my taste, but the flavors were still good.
S I Sumonkhan
[email protected]This dish was a hit with my family. The kids loved the sweetness of the raisins and the adults appreciated the complexity of the flavors.
Zain Butt
[email protected]I was hesitant about the honey and golden raisins, but I'm so glad I gave this recipe a try. The flavors blended beautifully and the polenta was creamy and delicious.
md_easin arafat
[email protected]5 stars! This recipe is a keeper. The eggplant was meltingly tender and the sauce had a lovely depth of flavor.
Raees Bloch
[email protected]Loved the unique twist of using golden raisins in the polenta. It added a subtle sweetness and texture that complemented the richness of the eggplant stew.
Harchand Mal
[email protected]This eggplant stew was a delightful culinary journey. The combination of sweet honey and tangy golden raisins balanced perfectly with the savory eggplant, creating a harmonious symphony of flavors.