We've given this incredibly delicious dish a plant-based twist to satisfy any vegan's dreams!
I've been a massive fan of Ottolonghi's recipes for nearly a decade now. Back then, I was a full on omnivore who had never even thought of turning vegan. Somehow, Yotam's Plenty made it into my hands though, and introduced me to a world of plant-based dishes I had no idea existed. I'm not saying he was the reason I turned vegan but throughout my transition, his books were like bibles to me.
I can honestly say that this dish has been a favourite of mine for the last 4 or 5 years. As soon as sweet corn season comes around, I go out and buy 10 stalks just to make sure I have enough, and honestly, it never is! It really is like baby food for adults.
Since turning vegan I've been trying to find ways to replace those subtle, salty bites of feta and let me say, it hasn't been easy. If you're not a hardcore vegan then I highly suggest you add the feta at the end as it takes this dish to another level.
Sweetcorn Polenta topped with Aubergine Tomato Sauce
Sweet, savoury and simply delicious!
Prep Time - 40 minutes Waiting time - Overnight Cooking time - 50 minutes Total Time - 90 minutes
Course Lunch, Dinner Cuisine Vegan, Middle eastern, Mediterranean Does it last? 3 days in the fridge
1 cup vegetable oil
2 medium eggplants, cut into 3x3 cm cubes
1 white onion diced
2 cloves garlic minced
2 tablespoons tomato paste
1 kg fresh tomatoes chopped or 2 cans chopped tomatoes
1/4 cup dry white wine
1/2 teaspoon sugar
1 small piece of dark chocolate
1 teaspoon dried oregano
1/4 bunch parsley chopped
Salt & Pepper to taste
Sweet corn Polenta
8 ears of corns (fresh)
Vegan Feta or normal (optional)
Vegan butter or normal
Salt & Pepper to taste
Heat up the oil in a large saucepan and fry the aubergine on medium-high heat for about 15 minutes, or until nicely brown. Using a slotted spoon remove the aubergine and drain off as much oil as you can by placing it on a paper towel. Keep aside for later. You might have to split the aubergine in 2 if it's too crammed.
After removing the aubergine, pour the oil into a bowl, carefully, to cool down leaving some oil in the pan to fry the onions and tomatoes.
On medium heat, fry the onion until golden, then add the garlic and stir for a few more minutes before adding the white wine stirring until evaporated.
Add the tomato paste and cook for 3 minutes.
Add the chopped tomatoes turning the heat up a bit and cook for 15 minutes.
Then add in the oregano, sugar, dark chocolate, salt and pepper. Cook for 20 minutes or until sauce is nice and thick.
Once the sauce is ready add in the fried aubergine and parsley and mix well. Set aside and warm, if needed, before serving.
Sweet corn polenta
Remove the leaves and silk strings from each ear of corn. Use a sharp knife to shave off the kernels by standing each ear upright on its base and slicing downwards.
Place the kernels in a medium saucepan and barely cover them with the water. Let simmer for 15 minutes.
Drain, reserving the cooking liquid, then place kernels into a food processor or blender. You might need to split this up into 2 or 3 rounds to get a better result.
Process for 3 to 6 minutes, adding just enough cooking liquid to get a smooth paste.
Return the corn paste to the pan and cook on low heat for 10 to 15 minutes, or until the mixture reaches a consistency similar to mash potatoes.
Add in the vegan butter, vegan feta if using, salt and pepper to taste.
Serve in bowls by adding a few scoops of the sweetcorn polenta as a base and a few spoons of the aubergine sauce on top.
Did you make this?
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Love & Joy,