Polenta Crusted Eggplant with Tomato Salsa and Jerusalem Artichoke Chips

Maddie's food journal: http://on.fb.me/1vyGesd — with Madeline Kallista.

Ingredients (Serves 3-4)

  • 1 large eggplant, sliced 1cm thick
  • 1/2 cup polenta
  • 2 medium tomatoes, diced
  • 1/2 red onion, diced
  • 1 clove garlic, crushed
  • 1 large handful parsley, finely chopped
  • 6 Jerusalem artichokes


  1. Scrub the Jerusalem artichokes then slice finely. Toss in a bowl with olive oil, salt and pepper then spread out on baking paper on a baking tray.
  2. Cook in a moderate oven for 45-60mins or until golden brown, turning half way.
  3. Place the eggplant on some paper towel and sprinkle with salt on both sides. Allow to sit for 1/2 an hour or more.
  4. Wipe off any moisture from the eggplant and then toss in a bowl with the polenta. Ensure a good coverage on both sides.
  5. Cook in a little olive oil in a pan on medium heat for a few minutes each side. Make sure the eggplant maintains a firmness.
  6. Saute the red onion and garlic for a minute then add to the tomatoes and parsley.

I like to serve this with a big bunch of sautéed kale

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DinnerGluten Free

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