Eggplant Stew Served Over Parmesan Polenta Grits

 

Eggplant Stew over Corn Polenta Grits

Ingredients for Eggplant Stew:

2 small or 1 large eggplant sliced lengthwise

4 tomatoes chopped into ¼ inch pieces

1/3 yellow onion – chopped

½ shallot - minced

2 garlic gloves – minced

2 ½ tablespoons olive oil

1 tablespoon fresh oregano

salt and pepper to taste

fresh basil and grated parmesan cheese to top when serving

Ingredients for Grits:

1 cup fresh ground polenta grits

4 cups water

1 cup corn (can use fresh, frozen, or canned – I used frozen but I think a fresh roasted corn would taste better!)

½ cup shredded parmesan cheese

Directions for eggplant stew:

Pre-Heat oven to 375.

Sprinkle salt on eggplant slices and place in a colander for 20 minutes.

Spray a large baking dish with cooking spray. Lay eggplant in dish and spray the top with cooking spray. Let roast for 20 minutes.

Remove from over, let cool before handling and cut the slices into ¼ inch pieces.

Heat olive oil in a dutch oven or large pot. Add the onions and cook over medium heat for 4 minutes. Add the shallot and cook for another 2 minutes. Add the garlic and cook for 1 minute.

Add the chopped tomatoes (with their juices) and cook on medium low for 7 minutes. Add the eggplant and the oregano.

Stir and cover pot. Stir occasionally and let cook on low for 25-30 minutes. Add salt and pepper at the end to taste.

Directions for Polenta grits:

Boil 3 cups of water. Add the grits and 1 teaspoon salt. Bring back to boil.

Stir and then cover the pot with a lid. Let simmer for 15-18 minutes. Add the corn and parmesan cheese and remove pan from heat.

Spoon grits onto plate, top with stew, and garnish with parmesan cheese and fresh basil.

Brussels Sprouts Cranberry Walnut Quinoa

 

Brussels Sprout Cranberry Walnut Quinoa

Ingredients:

2 cups cooked quinoa

2 cups Brussels sprouts (sliced into 4ths)

1 cup chopped eggplant (or any other vegetable you have)

½ cup walnuts, chopped

½ cup dried cranberries

¼ cup chopped green onions (scallions)

½ cup shredded parmesan cheese

4 tablespoons olive oil

1 tablespoons peach balsamic vinaigrette

salt and pepper to taste

Directions:

Pre-Heat oven to 375.

Mix 2 tablespoons olive oil, Brussels sprouts, salt and pepper. Place in a baking dish and roast for 30 minutes. (Add your other veggies you are using accordingly)

Toast chopped walnuts in a small pan over medium low heat for 5 minutes.

Combine vegetables, quinoa, 2 tablespoons olive oil, balsamic vinaigrette, walnuts, cranberries, salt and pepper. Serve and top with Parmesan cheese.