Beef and Eggplant Bake With Polenta Crust
- Ready In:
- 1hr 20mins
- 2 medium eggplants, sliced thickly (600g)
- 2 tablespoons coarse cooking salt
- 1 tablespoon olive oil
- 1 medium brown onion, chopped coarsely
- 1 medium red capsicum, chopped coarsely
- 1 garlic clove, crushed
- 500 g mincemeat
- 2 tablespoons tomato paste
- 1⁄2 cup dry red wine (125ml)
- 400 g whole tomatoes
- 1 cup firmly packed fresh basil
- 1 tablespoon fresh oregano
- 2 cups chicken stock
- 2 cups milk
- 1 cup polenta
- 1 1⁄2 cups grated mozzarella cheese
- Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
- Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
- Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
- Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
- Preheat oven to moderate heat (180°C)(350°F).
- Cook eggplant on heated oiled grill plate until just browned.
- Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
- Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
- Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
- Stand 10 minutes before serving.
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I loved this. My DH liked it so I get to make it again :-) It tasted rich, like eggplant parmesan, but nowhere near as high in fat or calories. I made one amendment to the recipe by using 4 cups of chicken stock for the polenta, rather than 2 cups of stock and one cup of milk. Technically, you can make polenta with water, but I thought the flavor of the stock added to the richness of the dish. Thank you for posting. I can't wait to make it again.
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hi, i love food and cooking though i don't cook very often. i love collecting recipes. Where do I live? i have recently semi-permanently moved to Melbourne for university, though i still call Adelaide home. For those that don't know Melbourne is in Victoria, the state to the right of South Aus, being a South Aussie at heart i fully endorse all South Aussie tourism spots, food and wine, so visit SA food lovers!I still believe coming from Adelaide, that visiting foodies are required to visit the Barossa, McClarin Vale and the Adelaide Central Market. Sorry Melbourne, but Victoria Market doesn't cut it. What do you do for work? I don't have a job so uni is kind of like my job at the moment, I am doing the Bachelor of Archaeology at La Trobe University. Lots of fun and interesting stuff. I'm passionate about history and past civilisations, a lot of foodies should be happy to know that we learn a lot about cultures by the food scraps and kitchen stuff people leave behind, not just art, skeletons and buildings. I'm also passionate about what goes into my stomach, I'm very fussy, I couldn't have any fruit or dairy when I was little as I'm Fructose and lactose intolerant so at times my taste isn't very adventurous, but mum always made us eat our vegies. Unlike other aussies I hate vegemite, it doesn't make me unaustralian though, I have had roo and emu several times before, they are really nice and roo meat is incredibly lean, I am a firm believer that Aussies should eat more roo and emu, not only are they good for us but don't harm the Australian environment like cattle and sheep do. I don't have a favourite cookbook but there are several tv chefs/cooks that I love, like Donna Hay, Maggie Beer and Ian Hewitson (aka Hewie, I would hope that most Aussies know who he is, it would be ridiculous if your Aussie and you don't). I'm constantly buying cooking magazines, there is about three that I buy, plus Donna Hay if its ever in the local newsagent.