ROASTED EGGPLANT, TOMATO, AND POLENTA APPETIZER
This beautiful appetizer is simple, delicious, and healthy and a great way to start off a light meal. Using prepared polenta is a great way to reduce your time in the kitchen so you have more time to enjoy this appetizer with friends. In this recipe, polenta (made from corn) supports the Stomach function, the roasted tomatoes benefit your Heart, and the eggplant gives your Liver function a boost.
This beautiful appetizer is simple, delicious, and healthy and a great way to start off a light meal. Using prepared polenta is a great way to reduce your time in the kitchen so you have more time to enjoy this appetizer with friends. In this recipe, polenta (made from corn) supports the Stomach function, the roasted tomatoes benefit your Heart, and the eggplant gives your Liver function a boost.
[cooked-sharing]
Preheat the oven to 425°.
Prepare two large cookie sheets by coating each with 2 Tablespoons of olive oil.
Place eggplant slices on the first cookie sheet. Flip the eggplant so that both sides are coated in olive oil. Season with salt, pepper, and the fresh thyme.
Place polenta and tomato slices on the second cookie sheet. Be sure the foods are placed in a single layer. Season with salt, pepper, and the remaining fresh thyme.
Place both cookie sheets in the hot oven and roast for about 45 minutes, flipping the eggplant halfway through.
When finished, the eggplant should be golden brown on both sides.
The polenta should be soft in the middle, but should begin to crisp on the edges.
Let the vegetables cool 5 minutes, and then layer them in a serving dish—eggplant on bottom, polenta in the middle, and roasted tomato on top.
* Prepared polenta is available at Trader Joe’s and Whole Foods.
Ingredients
Directions
Preheat the oven to 425°.
Prepare two large cookie sheets by coating each with 2 Tablespoons of olive oil.
Place eggplant slices on the first cookie sheet. Flip the eggplant so that both sides are coated in olive oil. Season with salt, pepper, and the fresh thyme.
Place polenta and tomato slices on the second cookie sheet. Be sure the foods are placed in a single layer. Season with salt, pepper, and the remaining fresh thyme.
Place both cookie sheets in the hot oven and roast for about 45 minutes, flipping the eggplant halfway through.
When finished, the eggplant should be golden brown on both sides.
The polenta should be soft in the middle, but should begin to crisp on the edges.
Let the vegetables cool 5 minutes, and then layer them in a serving dish—eggplant on bottom, polenta in the middle, and roasted tomato on top.
* Prepared polenta is available at Trader Joe’s and Whole Foods.
