Polenta Crusted Eggplant with Tomato Salsa and Jerusalem Artichoke Chips
Maddie's food journal: http://on.fb.me/1vyGesd — with Madeline Kallista.
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Ingredients
- 1 large eggplant, sliced 1cm thick
- 1/2 cup polenta
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 clove garlic, crushed
- 1 large handful parsley, finely chopped
- 6 Jerusalem artichokes
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