Beef and Eggplant Bake With Polenta Crust |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This looks so yummy I just have to cook it and share it with everyone. I just love winter food like this! Best served with a green salad. Ingredients:
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 |
Directions:
1. Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
2. Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
3. Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
4. 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.
5. Preheat oven to moderate heat (180°C)(350°F).
6. Cook eggplant on heated oiled grill plate until just browned.
7. 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.
8. 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.
9. Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
10. Stand 10 minutes before serving.
|
|