INGREDIENTS
For the eggplant salsa
2 lb. eggplant (about 2 globe or 4 Italian)
Sprigs of thyme
1 cucumber, chopped into chunks
I stick celery chopped into chunks
2 Medium Tomatoes Chopped into chunks
small bunch coriander, leaves roughly chopped
juice 2 limes
4 tbsp olive oil
For the polenta
375g box polenta
1 red chili, deseeded and finely chopped
50g vegetarian Parmesan-style cheese, grated