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
INSTRUCTIONS
Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts.
Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 200C. Line a baking sheet with parchment.
Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe).
Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color.
Let cool considerably before handling, at least 20 min. Gently turn the cut side up. Scoop the flesh from the skin with a spoon and dice. mix together with the celery, cucumber, tomato, coriander, lime and 2 tbsp oil with seasoning
Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn’t spluttering too much, then cook, stirring occasionally, for 10 mins.
Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the chili and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps.
Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the eggplant salsa.
Enjoy!
