If vegetables had personalities, eggplant would be something of a bossy, brash, and biting figure, no doubt. But when treated right, it’s incredibly tender and giving. Which is why we’re roasting it with just a dash of Mediterranean spices and herbs so that its best features can really shine, then drizzling it with a basil walnut salsa that adds plenty of herby oomph.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tuscan Heat Spice
Veggie Stock Concentrate
Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.
In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.
Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.
Toss eggplant and zucchini on baking sheet with a pinch of salt, a drizzle of olive oil and Tuscan heat spice (to taste—it’s spicy). Broil until tender and lightly browned, 10-12 minutes, tossing halfway through.
Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and pepper
Divide polenta between plates. Top with veggies and drizzle with walnut salsa.