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Powerhouse Eggplant Polenta

Powerhouse Eggplant Polenta

with Zucchini and Walnut Salsa

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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.

Tags:Gluten-free
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Eggplant

1 unit

Zucchini

1 tablespoon

Tuscan Heat Spice

1 cup

Milk

(ContainsMilk)

1 unit

Veggie Stock Concentrate

½ cup

Polenta

1 ounce

Walnuts

(ContainsTree Nuts)

½ cup

Parmesan Cheese

(ContainsMilk)

¼ ounce

Thyme

Not included in your delivery

7 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate50 g
Sugar13 g
Dietary Fiber9 g
Protein24 g
Cholesterol70 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.

2

In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.

3

Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.

4

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.

5

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

6

Divide polenta between plates. Top with veggies and drizzle with walnut salsa.