Best 5 Millet Polenta With Tomato Sauce Eggplant And Chickpeas Recipes

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Embark on a culinary journey with this delectable Millet Polenta with Tomato Sauce, Eggplant, and Chickpeas. This vegan and gluten-free dish is a symphony of flavors and textures. Savory millet polenta serves as the base, topped with a rich tomato sauce bursting with sun-ripened tomatoes, aromatic herbs, and a touch of sweetness. Tender eggplant and chickpeas add a delightful heartiness, while creamy avocado and tangy capers provide a refreshing contrast. Explore variations of this versatile recipe, including a zesty lemon-tahini sauce and a vibrant roasted red pepper sauce. Discover how to transform simple ingredients into an extraordinary plant-based feast.

Let's cook with our recipes!

LAYERED EGGPLANT AND POLENTA CASSEROLE



Layered Eggplant and Polenta Casserole image

In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Serve it with baby lettuces for a vegetarian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 yellow onion, cut into 1/4-inch pieces
4 cloves garlic, minced
2 pounds fresh or canned plum tomatoes, peeled and chopped
1/4 teaspoon coarse salt
1 tablespoon balsamic vinegar
1 tablespoon roughly chopped fresh oregano
3/4 cup loosely packed basil leaves
Freshly ground pepper
1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

Steps:

  • Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.
  • Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
  • Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
  • Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.

Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 5 g, Sodium 343 g

EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE



Eggplant-Polenta Stacks with Tomato Sauce image

Provided by Rumpus

Categories     Tomato     Vegetable     Bake     Vegetarian     Mozzarella     Basil     Cornmeal     Eggplant     Winter     Healthy     Bon Appétit     San Francisco     California

Yield Serves 4

Number Of Ingredients 15

1 14 1/2-ounce can chopped seeded peeled tomatoes with juices
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper
1/2 large eggplant, cut crosswise into four 1/2-inch-thick slices
Coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil
4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese
3 tablespoons chopped fresh basil

Steps:

  • Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
  • Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
  • Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
  • Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.

ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE



Roasted Eggplant and Chickpeas With Tomato Sauce image

Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
1 teaspoon mild honey (more to taste)
1/4 to 1/2 teaspoon cinnamon, to taste
Salt to taste
1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried - about 3/4 pound
4 ounces feta, crumbled (3/4 cup
1 teaspoon dried oregano, preferably Greek or Turkish

Steps:

  • Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
  • Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
  • Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams

POLENTA WITH HOT TOMATO-EGGPLANT SAUCE



Polenta With Hot Tomato-Eggplant Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

1 1/2 pounds eggplant
2 tablespoons olive oil
2 cloves garlic
1/8 teaspoon hot-pepper flakes
2 cups canned no-salt-added tomatoes
1 teaspoon balsamic vinegar
6 tablespoons instant or finely ground polenta
1/4 teaspoon salt
Freshly ground black pepper to taste
2 ounces Fontina cheese
2 slices coarse Italian bread

Steps:

  • If using a broiler, turn on.
  • Wash, trim and slice eggplant lengthwise into 1/4-inch-thick pieces. Brush with four teaspoons of the oil.
  • If using a top-of-the-stove grill, prepare. Broil or grill the eggplant until it begins to brown on both sides. Set aside.
  • Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.
  • Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.
  • Bring 1 1/4 cups of water to a boil in a covered pot.
  • Cut the skin from eggplant and cut into 1/2-inch chunks. Add to tomatoes.
  • Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.
  • Season the polenta with salt and pepper.
  • Meanwhile, coarsely grate the cheese.
  • Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 16 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 17 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 921 milligrams, Sugar 20 grams

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE



Eggplant, Tomato and Chickpea Casserole image

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, casseroles

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
  • Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
  • Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams

Tips:

  • Use a good quality tomato sauce: This will make a big difference in the flavor of the dish.
  • If you don't have fresh eggplant, you can use frozen or canned eggplant. Just thaw or drain the eggplant before using.
  • If you don't have cooked chickpeas, you can use canned chickpeas. Just rinse and drain the chickpeas before using.
  • Add some chopped fresh herbs, such as basil or parsley, to the dish before serving. This will brighten up the flavors.
  • Serve the millet polenta with a side of your favorite salad or roasted vegetables.

Conclusion:

This millet polenta with tomato sauce, eggplant, and chickpeas is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy polenta, give this recipe a try!

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