On The Ninth Day of Christmas My True Love Made For Me…

Polenta is made from corn.  Corn is high in carotenoids, which are great antioxidants.  Corn is also a good source of dietary fiber. Eggplant is high in a phytonutrient called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Eggplant also lowers cholesterol which is a good thing during the holiday season!

Eggplant and Polenta Casserole

Ingredients

• 2 tablespoons grape seed oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
• 1 tablespoon balsamic vinegar
• 1/2 tsp italian seasoning
• 1/4 cup fresh basil chopped
• 1  medium eggplant, sliced into 1/4-inch rounds
• 1 log polenta, sliced into thinly
• sea salt and black pepper to taste

Directions

1. Preheat oven to 400 degrees
2. 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.
3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
5. 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.
6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
7. Spoon about 1/2 cup tomato sauce into a 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.
8. Cover with foil and bake until bubbling, about 30 minutes
9. Remove foil and continue baking about 15 minutes more
10. Remove from oven, let cool slightly, and serve

Cook Time and Prep Time: 60 min

Serves: 4

Recipe Courtesy of Martha Stewart Living with adjustments made by me!

Eggplant and Polenta Casserole

Ingredients

• 2 tablespoons grape seed oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
• 1 tablespoon balsamic vinegar
• 1/2 tsp italian seasoning
• 1/4 cup fresh basil chopped
• 1  medium eggplant, sliced into 1/4-inch rounds
• 1 log polenta, sliced into thinly
• sea salt and black pepper to taste

Directions

1. Preheat oven to 400 degrees
2. 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.
3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
5. 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.
6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
7. Spoon about 1/2 cup tomato sauce into a 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.
8. Cover with foil and bake until bubbling, about 30 minutes
9. Remove foil and continue baking about 15 minutes more
10. Remove from oven, let cool slightly, and serve

Cook Time and Prep Time: 60 min

Serves: 4

Recipe Courtesy of Martha Stewart Living with adjustments made by me!

Quinoa with Grilled Eggplant

Ingredients

• 1 cup quinoa
• 3 or 4 sprigs fresh thyme
• 2 1⁄2 cups low-sodium vegetable broth
• 2 baby eggplants, cut lengthwise into quarters
• 1 red pepper, seeded and cut into chunks
• 1 red onion, cut into chunks
• 2 tsp (10 mL) grape seed oil
• 1 cup (250 mL) cherry tomatoes
• 2 garlic cloves, crushed
• 1 1⁄4 cups tomato juice
• sea salt and black pepper to taste

Directions

• Preheat the oven to 375°F (190°C)
• Put the quinoa in a sieve and rinse thoroughly under cold running water
• Place in a saucepan with the thyme sprigs and broth, and bring to a boil
• Cover and simmer gently until all the broth has been absorbed and the quinoa is tender, about 20 minutes.
• Meanwhile, heat a ridged grill pan
• Brush the eggplant, red pepper and onion with the grape seed oil, then cook them on the grill pan until softened and lightly charred, about 4 to 5 minutes. Transfer to a plate.
• Put the whole tomatoes on the grill pan and cook until they are just beginning to burst their skins, about 2 minutes. Remove from the heat.
• When the quinoa is cooked, place it in an ovenproof dish
• Add the grilled vegetables, garlic and tomato juice, and season lightly with salt and pepper
• Mix together gently.
• Cover with foil and bake until the vegetables are tender, about 35 minutes. Serve hot.

Prep time and Cook Time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

Eggplant Curry – Baingan Bharta

Ingredients

• 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
• 1 onion diced
• 1 large tomato diced
• 2 cloves garlic pressed
• 1/2 small green chili minced
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder
• 1/2 tsp ground coriander seeds
• 1/2 tsp tumeric
• 1 inch of ginger minced
• 2 tsp grape seed oil
• 5 sprigs cilantro chopped
• sea salt to taste

Directions

• Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
• In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
• Add garlic, saute another minute
• Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
• Add diced tomato and saute covered until it is well cooked
• Add sea salt
• With a potato masher, mash this mixture well
• Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
• Add eggplant to the onion and tomato mixture in skillet
• Mix well and cook for another 2 min
• Garnish with cilantro

Baba Ghanoush

Ingredients

• 1 eggplant
• 2 cloves garlic
• 1/4 cup fresh lemon juice
• 8 black kalamata olives
• 1 tbsp fresh parsley
• 2 tbsp sesame seeds
• 1 & 1/2 tbsp extra virgin olive oil
• sea salt and black pepper to taste

Directions

• Preheat oven to 375 F
• Prick eggplant with a fork several times and place on baking sheet
• Bake turning frequently for 20-25 minutes
• Remove from oven, let cool and peel skin as much as possible
• Combine all ingredients in blendtec blender and blend on “soup” setting to get a smooth puree

Eggplant Parmesan

Ingredients

• 1 eggplant
• 1 & 1/2 gluten free bread crumbs
• 1 medium onion diced
• 5 baby bella mushrooms diced
• 2 cloves garlic
• 1 jar of your favorite marinara sauce
• 2 eggs
• 2 tsp italian seasoning
• 1 tsp garlic powder
• sea salt and black pepper to taste
• feta cheese (optional)
• 1 tbsp coconut oil

Directions

• In a medium sized sauce pan heat coconut oil and low-medium heat
• Add onions and cook until translucent
• Add garlic and mushrooms and saute for 5 minutes
• Add marinara sauce and heat on medium
• Set aside once heated
• Slice eggplant in 1/2 cm slices
• Crack open eggs in a bowl and whisk
• In another bowl combine bread crumbs, italian seasoning, salt, black pepper, and garlic powder
• Coat eggplant in egg and then in bread crumb mixture and place in baking sheet
• Bake coated eggplant in oven for 5-8 min on each side
• In a casserole dish add a small amount of sauce to the bottom
• Then add a layer of eggplant slices
• Then sauce, then eggplant, then sauce
• Top with bread crumbs and feta cheese
• Bake in oven at 350 F for 20 min

Prep Time and Cook Time: 1 hour

Serves 4-6