+GF +SF
This is a great appetizer for your next party. Just cut it into small squares and your guests will be wowed by the gorgeous colors and the fantastic flavors. You can also make this a meal. Serve it with a simple salad, and dinner is served. —LM + AM
SERVES 6 AS AN ENTRÉE AND 24 FOR APPETIZERS
EGGPLANT
2 tbsp (30 ml) extra-virgin olive oil, divided
1 medium eggplant, peeled and chopped
1 tbsp (3 g) dried Italian seasoning
Salt and black pepper, to taste
POLENTA
3 cups (720 ml) unsweetened almond milk
¼ tsp fine sea salt
1 cup (173 g) instant polenta
PESTO
2½ cups (62 g) fresh basil
⅓ cup (42 g) pine nuts
½ cup (55 g) sun-dried tomatoes
1 clove garlic
3 tbsp (34 g) Vegan Parmesan, homemade or store-bought
1 tbsp (15 ml) lemon juice
1 cup (235 ml) extra-virgin olive oil
GARNISHES
Whole sun-dried tomatoes
Fresh basil
FOR THE EGGPLANT
In a large skillet, heat 1 tablespoon (15 ml) of the olive oil over medium-high heat. Add the eggplant, Italian seasoning and salt and pepper, and cook for about 15 minutes, or until the eggplant is fork tender.
Preheat the oven to 400°F (204°C).
FOR THE POLENTA
In a medium saucepan over medium heat, bring the almond milk and salt to a low boil, and slowly whisk in the polenta. Reduce the heat to low and whisk continuously for about 5 minutes, or until thick and creamy. Remove it from the heat and spread evenly in a 9 x 9-inch (23 x 23-cm) greased baking dish. Bake for 30 minutes or until firm to the touch. Let it cool.
FOR THE PESTO
Put all of the ingredients except the olive oil in a food processor and begin to process while slowly pouring in the olive oil. Process for about 1 minute or until it’s puréed.
TO ASSEMBLE
Spread the pesto over the polenta and cover with the eggplant evenly. Cut into as many squares as you like, depending on whether they’re appetizers or an entrée.
Garnish each square with a whole sun-dried tomato and a small basil leaf.