Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 3-2-2017 Sarah Phillips CraftyBaking.com
Baby eggplants get meltingly tender when roasted, and have none of the bitterness that some full-sized eggplants tend to have.
We have paired them with a bright and tangy Greek “salsa” and a rich polenta timbale.
A light, yet filling, vegetarian meal.
There are a lot of components to this dish, but the vinaigrette, the tahini sauce, the polenta AND the roasted eggplant can all be made ahead.
Simply put the salsa together, reheat the eggplant and polenta, stack it all up, and voila!
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