Polenta and Eggplant Lasagna

Ingredients

• 60 ml olive oil
• 500 ml vegetable broth
• 60 g margarine
• 140 g polenta
• Salt
• nutmeg
• 3 shallots
• 250 g Cherry Tomatoes
• 2 small eggplants
• Pepper
• 2 tsp cumin powder
• 1 handful basil

Instructions

1. 1.

   Grease a baking sheet with 2 tsp olive oil. Bring the broth together with 40 g margarine to a boil. Stir in the polenta, cook on low heat while stirring for 3–4 minutes and season with salt and nutmeg.

2. 2.

   Spread the cooked polenta onto the baking sheet, cover with plastic wrap and press flat with a cutting board. Let cool, then refrigerate for about an hour.

3. 3.

   Meanwhile, peel and dice the shallots. Wash and halve the cherry tomatoes. Clean the eggplants, slice 12 thin rounds and cube the remaining flesh.

4. 4.

   Brush the eggplant slices with olive oil, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan) for about 10–15 minutes until lightly browned on both sides.

5. 5.

   Remove the plastic from the polenta, break it into pieces and cut into 12 squares of roughly 8 × 8 cm. Brush with remaining margarine and bake again for 10–15 minutes.

6. 6.

   Heat the remaining olive oil in a pan, sauté the shallots, eggplant cubes, and tomatoes, turning occasionally, for 10 minutes. Season with salt, pepper, and cumin. Wash, dry, and tear the basil leaves.

7. 7.

   Assemble four lasagnas by layering polenta squares, the pan mixture, and eggplant slices, sprinkle with basil, and serve immediately.