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🍝 Polenta and Eggplant Lasagna

336 kcal · 30 min · 4 servings

Ingredients

• 60 ml olive oil
• 500 ml vegetable broth
• 60 g margarine
• 140 g polenta
• salt
• nutmeg
• 3 shallots
• 250 g cherry tomatoes
• 2 small eggplants
• pepper
• 2 tsp. cumin powder
• 1 handful basil

Instructions

1. 1. Grease a baking tray with 2 teaspoons of olive oil.
2. 2. Bring the broth and 40 grams of margarine to a boil.
3. 3. Stir the polenta into the boiling broth.
4. 4. Cook the mixture over low heat, stirring constantly, for 3 to 4 minutes.
5. 5. Season the polenta with salt and ground nutmeg.
6. 6. Pour the polenta onto the prepared baking tray.
7. 7. Cover the polenta with cling film.
8. 8. Press the polenta flat and even using a cutting board.
9. 9. Let the polenta cool down.
10. 10. Place the polenta in the refrigerator for about 1 hour.
11. 11. Peel the shallots while the polenta is cooling.
12. 12. Dice the shallots into small cubes.
13. 13. Wash the cherry tomatoes.
14. 14. Halve the cherry tomatoes.
15. 15. Wash the eggplants.
16. 16. Remove the stem ends of the eggplants.
17. 17. Slice 12 thin slices from the eggplants.
18. 18. Dice the remaining eggplant flesh.
19. 19. Brush the eggplant slices with olive oil.
20. 20. Season the eggplant slices with salt and pepper.
21. 21. Preheat the oven to 200 °C (fan 180 °C or gas mark 3).
22. 22. Place the eggplant slices in the preheated oven.
23. 23. Roast the eggplant slices for about 10 to 15 minutes, browning lightly on both sides.
24. 24. Remove the cling film from the cooled polenta.
25. 25. Turn the polenta out of the tray.
26. 26. Cut the polenta into 12 squares, each approximately 8 x 8 cm.
27. 27. Brush the polenta quarters with the remaining margarine.
28. 28. Place the polenta quarters in the oven.
29. 29. Heat the polenta in the oven for about 10 to 15 minutes.
30. 30. Heat the remaining olive oil in a pan.
31. 31. Add the shallot cubes, eggplant cubes, and tomatoes to the pan.
32. 32. Fry the vegetables for 10 minutes, turning occasionally.
33. 33. Season the pan filling with salt, pepper, and cumin.
34. 34. Wash the basil.
35. 35. Shake the basil dry.
36. 36. Tear the basil leaves.
37. 37. Assemble 4 lasagnas using polenta slices, the pan filling, and the eggplant slices.
38. 38. Sprinkle the torn basil over the lasagnas.
39. 39. Serve the lasagnas immediately.

Nutrition per serving

• kcal: 336
• Protein: 4 g · Fett/Fat: 30 g · Carbs: 13 g