Ingredients
1
Servings
- For the polenta
- 30 g Onion
- 20 g Butter or Alsan
- 200 ml Milk or a vegan alternative
- 300 g Water
- 3 g Thyme
- 3 g Marjoram
- 3 A pinch of salt
- 0.7 g Pepper
- Lemon zest
- 70 g Polenta
- 25 g Parmesan
- For the eggplant ragout
- 150 g Eggplant
- 200 g Cherry tomato
- 40 g Onion
- 25 g Butter
- 2 Garlic cloves
- 2 Tsp Miso
- 1 Tsp Tomato paste
- 2 Tsp Garlic Honey
- 1 Tsp Flour
- 250 g Vegetable stock
- 50 g White wine
- 0.7 g Pepper
- 2 A pinch of salt
Instructions
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Step 1
For the polenta, sauté the finely diced onion in butter for 5–7 minutes, until it is translucent and begins to caramelize. For a vegan version, you can use Alsan instead of butter.
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Step 2
Add all the remaining ingredients and bring to a boil once. For a vegan version, you can use a plant-based alternative instead of 3.5% cow’s milk.
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Step 3
Stir the polenta into the boiling liquid. Reduce the heat, simmer for 2 minutes, then turn off the heat. Cover until ready to serve.
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Step 4
To finish, stir in the grated Parmesan. For a vegetarian version, you can use Parmesan or another hard cheese instead of the almond butter and nutritional yeast.
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Step 5
For the eggplant ragout, roughly dice the eggplant and onion. Cut the cherry tomatoes in half. Mix together the tomato paste, honey, miso, salt, pepper, and white wine. Set aside.
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Step 6
Sauté the eggplant and onion over 90% heat for 10 minutes, stirring occasionally. Add the butter and garlic and sauté briefly. Dust with flour, stir, and then deglaze with the white wine mixture. Let the alcohol boil off briefly.
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Step 7
Pour in the vegetable stock, reduce the heat to ¼, and simmer for 10 minutes.
