Polenta Crusted Eggplant with Tomato Salsa and Jerusalem Artichoke Chips

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

Method:

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