Sautéed Eggplant with Polenta and Plant-Based Meat

• porties: 4 servings

Ingrediënten

1 (12-ounce), eggplant, trimmed, halved crosswise, and cut into 1-inch-thick wedges

1 , onion, halved and sliced thin

5½ cups, water, divided

6 tablespoons, extra-virgin olive oil, divided

4 , garlic cloves, sliced thin

1 teaspoon, table salt, divided

12 ounces, plant-based ground meat

1 cup, instant polenta

2 cups, canned crushed tomatoes

¼ cup, golden raisin

¼ cup, pitted kalamata olives, chopped

1 tablespoon, capers, rinsed

¼ teaspoon, red pepper flakes

1 tablespoon, chopped fresh parsley

Instructies

Cook eggplant, onion, ½ cup water, ¼ cup oil, garlic, and ¼ teaspoon salt in 12-inch nonstick skillet, covered, over medium-high heat, stirring occasionally, until water has evaporated and vegetables are softened, about 10 minutes. Uncover and continue to cook, stirring often, until eggplant and onion are lightly browned, about 8 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.

Meanwhile, bring remaining 5 cups water to boil in large saucepan over medium-high heat. Slowly add polenta while whisking constantly. Reduce heat to medium-low and cook until thickened, about 3 minutes. Off heat, stir in remaining 2 tablespoons oil and remaining ¾ teaspoon salt.

Stir tomatoes, raisins, olives, capers, and pepper flakes into eggplant-meat mixture and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve with polenta.

Voedingswaarde

• Calorieën: 2570