Ingredients
Creamy Polenta
- 125ml corn flour or polenta
- 250ml milk
- 50g butter
- Salt and pepper
Baba Ghanoush
- 1 aubergine
- ½ garlic clove
- 80 ml olive oil
- Salt and pepper
- ½ lemon
Diced Aubergine
- ½ aubergine
- 100ml Olive oil
- Salt and pepper
Method
Creamy Polenta
- In a medium sized saucepan mix the corn flour and milk together, use a whisk to get rid of any lumps that may form.
- Place on a medium heat and allow this to slowly cook, stirring often because this will stick to the bottom of the pan.
- If you find the mixture is too thick, you can always add a little more milk. Cook for approx. 20 minutes, until the polenta has a creamy texture.
- At this point you then add the butter, salt and pepper and stir.
Baba Ghanoush
- Place the whole aubergine on a lined baking tray and place into a preheated oven of 180°C
- The aubergine will take over an hour to bake, if not longer, the outer skin will be black, and the centre should be really soft, soft enough to scoop out with a spoon.
- Using a hand blender, scoop the aubergine mix into a bowl, add the garlic and oil and blend until smooth.
- Season with salt and pepper and a good squeeze of lemon juice
Diced Aubergine
- Dice the aubergine into small dice.
- In a medium sized frying pan, heat up some olive oil, and the aubergine and allow the aubergine to cook, don’t be afraid to let it turn almost black, because when the aubergine is that dark, it brings out a sweetness of the aubergine. (Obviously you don’t want it charcoal black, because then it will be burnt!)
- Season with salt and pepper and this is ready to complete your dish