Sweet corn Polenta with Greek Style Aubergine (Yotam Ottolenghi)

We've given this incredibly delicious dish a plant-based twist to satisfy any vegan's dreams!

Sweet corn Polenta

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.

Aubergine

sweetcorn polenta

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

Servings 4

Course Lunch, Dinner Cuisine Vegan, Middle eastern, Mediterranean Does it last? 3 days in the fridge

Ingredients:

Eggplant Sauce

  • 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

Instructions:


Eggplant Sauce