CookEat Recipe
Seared Aubergine and Polenta with Sage
Firm polenta cubes, small cooked pasta and pan-seared aubergine are combined with rosemary and sage. Serve warm on crisp pita spread with natural yogurt.
Method
Steps
Step 1
Use instant quick-cooking polenta, weighed dry. Bring 500 ml water to a boil, whisk in the polenta gradually and stir over low heat for the full packet cooking time until thick. Spread 1.5 cm deep in a small lined tray and promptly refrigerate loosely covered for at least 2 hours until completely firm and at or below 4°C. Cut into 1.5 cm cubes.
Step 2
Weigh small pasta dry, cook in the remaining 1 litre boiling water for its packet time and drain. Wash and dice the aubergine into 1 cm pieces. Cook with 1 tablespoon olive oil over medium heat for 12–15 minutes, turning, until soft throughout.
Step 3
Heat 2 teaspoons olive oil in a non-stick pan over medium heat. Warm the polenta cubes for 6–8 minutes, turning gently, until a clean thermometer reads 74°C in their centres. Wash and finely chop the rosemary and sage and fold with the polenta, pasta and aubergine.
Step 4
Split the pita, brush with the remaining teaspoon oil and toast in a pan for 1–2 minutes per side. Spread with yogurt, spoon on the warm aubergine, pasta and polenta cubes and divide into eight portions. Serve immediately.
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