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Nov 28

If you want to use a jarred variety, I recommend Rao's Marinara Sauce. All rights reserved. Add the eggplant and allow it to cook undistrubed for 7 minutes or until golden brown. But it would also be really delicious appetizer or brunch option served over bread. Offers may be subject to change without notice. In a large nonstick frying pan heat the olive oil garlic over low-medium heat and sauté for one minute. 15 minutes of prep are … Or freeze for 1 month. And this fried eggplant ragú with creamy polenta is how I’m eating it. Sprinkle on the black pepper and stir in the tomato sauce. Required fields are marked *. Eggplant Polenta Lasagna is a vegetarian lasagna dish made with polenta instead of noodles and eggplant and mushrooms for additional veggie goodness. That’s all you need to make it. recipes, pumpkin, Oats, pancakes, breakfast, skvilhaug, Oat Milk, Non-Dairy, Non-Dairy Milk, Cooking, Beverage, Milk, Vegan, DIY, Plant-Based, Recipes, Healhty, Healthy, Yum, Oats, Health, healthy Lifestyle. Add in more water occasionally if needed. Reduce the heat to low and simmer uncovered for 5 minutes. Allow it to sit for 15 minutes, then rinse and pat dry. I know that normally pasta is an important part of a Bolognese dish, but I wanted to cut down on the carbs. Hi Christine – per the recipe card, this yields approximately 4 servings. Once boiling, add the polenta continually stirring/whisking to make sure it doesn't clump. First you slice the eggplant and liberally season it with salt. And enjoy! Sign up to receive tips, guides, tricks, hacks, exclusive offers and giveaways delivered to your inbox. It’s also great for using up extra veggies that need a home, making it one of those “everything but the kitchen sink” meals, and a versatile meal that you can really make your own! It just feels right and ultra comforting. I’m so sorry. 1.Prep all of your veggies by chopping and setting out into bowls. One of my favorite seasonal gems right now is, eggplant. Add the crushed tomatoes and walnuts and bring the pot to a simmer. Meanwhile preheat the oven to 350 degrees and bring the water to a boil in a separate pot to cook the polenta. 4. A naturally gluten-free, warm and comforting meal. 5. Lay it out on a tea towel and sprinkle with the salt. Flip the eggplant and cook for another 5 minutes or until golden brown. I decided to throw together a one pot meal using up a bunch of fresh tomatoes, zucchini, squash and eggplant. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. So rather than spooning over pasta, I made a creamy coconut polenta, stirred in fresh basil, and then baked it right before dinner. The ingredients in this dish boast a whole host of health benefits, including their ability to – improve heart health, promote digestion, prevent cancer, increase cognitive function, and boost the immune system. Your email address will not be published. A super savory eggplant ragú served over creamy polenta. © 2020 Pure Healthy Living. You can serve it over a rich, creamy and cheesy polenta (as shown here). I hope you enjoy as it much as I do. High calorie, fatty foods are what bears rely to hibernate through the winter months. Remove from the heat and stir in the butter and cheese. Super savory fried eggplant ragú over creamy polenta. Hi! Once the eggplant Bolognese is complete, remove from the heat and add the balsamic vinegar. Stir to combine.3. Remove from the heat and add the nutritional yeast, sea salt and basil. Stir and let cook down for 5-7 minutes. I like to serve this dish family style. To serve family style scoop polenta into a serving bowl and top with fried eggplant ragú. Reduce the heat to a simmer and cook uncovered for about 15 minutes while stirring frequently until the water is absorbed and the polenta is soft. It’s in our nature as mammals. Stir and let cook down for 5-7 minutes. Then I dished out the polenta and scooped a heaping pile of Bolognese over the top for serving. SHEET PAN VEGGIE BURGER BOWL WITH TAHINI SAUCE, TOMATO PEACH SALAD WITH CREAMY BASIL SAUCE, 1/2 cup grated Pecorino Romano (more to garnish). Cook for 20-30 minutes until the veggies are tender but not mushy. I am sure I will love it very much! But you can use any tomato sauce you prefer. And with a bit of research, I combined a Bolognese with a traditional eggplant ratatouille recipe to make the perfect one pot meal for weeknights that goes perfectly with a chilly evening and a warm blanket. 2. That is it. Fried eggplant ragú is just four ingredients plus one prepared ingredient. Then dice it into small cubes and fry it in a hot skillet with olive oil. Late summer is my favorite time of year. Then add in the water and polenta, simmer and stir until creamy. 6. Fine sea salt, coarsely ground black pepper, a great quality olive oil, a perfectly ripe eggplant and a half cup of fresh tomato sauce. Calories Approximately 450/serving*Calories approximated using this Nutrition Calculator. To serve, cut the polenta into squares, plate and pour the Bolognese over top. But unlike bears, a lot of us crave the feeling of comfort food, without the calories. Delicious! From a health and nutrition perspective, it’s a great source of lycopene, vitamin C, fiber, and potassium. Add the eggplant and allow it to cook undistrubed for 7 minutes or until golden brown. I’ve updated the recipe card. Remove the ragú from the heat and set aside. Heat a skillet over medium high heat and pour in the olive oil. Read our Privacy Policy or unsubscribe from our newsletter. Hi there – yes, 1/2 cup! Sprinkle on the black pepper and stir in the tomato sauce. Slice the eggplant into 1/2 inch thick medaillions. Stores in the fridge for 5 days. Taste and add more salt and pepper if desired. And of course a classic option would be to serve it over a simple pasta or risotto. Breezier days, cooler nights and a selection of seasonal produce that’s incomparable. Add the eggplant, zucchini/squash, pepper and tomatoes. Add a splash of apple cider vinegar and all the spices. Add in the water, salt and pepper and bring to a boil. This vegetarian eggplant ragú is a hearty option and great alternative to a meat-based sauce because of its surprising amount of umami, depth and texture. I made this tonight and it was so easy and delicious! Your email address will not be published. PureHealthyLiving.com may receive compensation for some links to products and services on this website. Garnish with fresh basil. Add the eggplant, zucchini/squash, pepper and tomatoes. Eggplant is my favorite, so I’m glad to know another recipe with eggplant. Flip the eggplant and cook for another 5 minutes or until golden brown. Once preheated, baked the polenta for 15 minutes. 7. I had a few carrots hanging around, so I added those too. In a big pot or dutch oven, heat the coconut oil and add chopped onion and carrots. If you don’t have tomato sauce on hand and prefer to use a jarred variety, I recommend Rao’s Fresh Marinara. Add the garlic and cook until fragrant. All products and services featured are selected by our editors. Add a splash of apple cider vinegar and all the spices. Cook until translucent, about 5-10 minutes. Allow the eggplant to draw out its moisture and bitterness, rinse and pat it dry. So I started thinking about a healthier version of one of my favorite cold weather dishes - Bolognese.

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