Polenta-Topped Eggplant Pie
This hearty dish celebrates seasonal eggplant and is perfect for a cooler autumn evening. The rich flavours of the eggplant filling are complemented with the creamy polenta topping scented with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Ingredients
- Olive oil
- 1 large onion, diced
- 2 large eggplants, cut in 2cm cubes
- 530g jar Sabato organic pasta sauce
- ½ cup water
- Salt
- freshly ground black pepper
- 2 Tbsp Italian parsley leaves, chopped
- 4 cups water
- 2 cloves of garlic, crushed
- 1 cup La Grande Ruota quick cook polenta
- 25g Lewis Road Creamery lightly salted butter
- 2 Tbsp Sabato Pesto alla Genovese
- ¼ cup Parmigiano Reggiano, finely grated
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