MILLET POLENTA WITH TOMATO SAUCE, EGGPLANT AND CHICKPEAS
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant. Cut it into 3/4-inch cubes and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil with olive oil. Lay the eggplant on the foil in a single layer. Roast in the hot oven for 15 to 20 minutes, until the cubes are soft when pierced with a knife and browned in spots. They'll look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that the eggplant is hermetically sealed in a big foil packet, and allow the eggplant to steam for another 15 to 20 minutes. Turn the oven down to 350 degrees.
- Begin the polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes give the millet a stir and bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
- While the millet is in the oven make the tomato sauce. Pulse the tomatoes in a food processor so that you have a nice puréed texture. Heat the remaining tablespoon of olive oil over medium heat in a wide nonstick skillet or saucepan and add the garlic and thyme. As soon as it begins to smell fragrant (1/2 to 1 minute), add the tomatoes, sugar, eggplant, and salt, stir and turn up the heat. When the tomatoes begin to bubble, turn the heat to medium-low and cook, partially covered and stirring often, until thick and fragrant, about 20 minutes. Stir in the chickpeas and heat through. Remove from the heat, taste and adjust seasonings.
- When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the tomato, eggplant and chickpeas mixture. Garnish with more fresh thyme and Parmesan, and a drizzle of olive oil if desired, and serve.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 13 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 9 grams, TransFat 0 grams
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Pak Vines
[email protected]I can't wait to try this recipe!
its_just_us 1193
[email protected]This dish is a must-try for anyone who loves eggplant and chickpeas.
M Aslam
[email protected]I'm definitely going to make this dish again!
Tumisang Manala
[email protected]This dish is a great way to get your kids to eat their vegetables.
Jason Wilkins
[email protected]I would recommend this dish to anyone who is looking for a healthy and flavorful vegetarian meal.
Abdullah Shahzad
[email protected]This dish is perfect for a weeknight meal. It's easy to make and can be on the table in under an hour.
Saima Ali
[email protected]I served this dish with a side of roasted vegetables and it was a delicious and healthy meal.
Krēme Kartel
[email protected]This dish was a great way to use up leftover eggplant and chickpeas.
Loki Rome
[email protected]Overall, I thought this dish was pretty good. I would make it again, but I would make a few changes.
Madeline Meya
[email protected]The eggplant was a bit too tough for my taste.
Abdullah Par
[email protected]I would have liked the tomato sauce to be a bit thicker.
Justine Malonda
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either.
Pabel Ahead
[email protected]I found this dish to be a bit too heavy. The millet polenta was very filling.
H K M TV
[email protected]The tomato sauce was a bit too acidic for my taste.
Chaudhary Chaudhary
[email protected]Not a fan of the millet polenta. It was too bland for my taste.
seth mrdabzmcshatterbudder
[email protected]I would definitely make this dish again. It was easy to make and turned out delicious.
Rpj Loknath
[email protected]This dish was a hit with my family! They loved the creamy polenta and the flavorful tomato sauce.
Naji Baderedine
[email protected]I loved the combination of flavors in this dish. The millet polenta was a nice change from traditional polenta and the tomato sauce was tangy and flavorful.
Iftikhar Zulfiqar
[email protected]This dish was easy to make and turned out great! The millet polenta was creamy and the tomato sauce was flavorful.
Philemon Sandrose
[email protected]Millet polenta is a delicious and healthy alternative to traditional polenta. The tomato sauce is flavorful and the eggplant and chickpeas add a nice texture and flavor.