Earthy bowl with muhammara
Ingredients
For the polenta:
- Kale polenta a gogo
- 250 g polenta
- 4 leaves kale
- 3 garlic cloves
- juice of half a lemon
- 1 tbsp olive oil
- salt to taste
For the eggplant:
- 1 large eggplant
- olive oil
- salt
For the muhammara:
- 3 red peppers, roasted
- 100 gr walnuts, roasted
- juice of half a lemon
- 1 garlic clove
- 2 tbsp maple syrup
- 1 tbsp olive oil
- ½ tsp cumin
- 1 tsp chili flakes
- salt & pepper to taste
Instructions
1. Preheat the oven to 210°C.
2. Slice eggplant into thick slices (around 1 cm). Put the eggplant on a baking tray, rub it generously with olive oil and sprinkle with salt. Bake eggplant for 10-15 minutes on each side, until the eggplant is golden brown.
3. While the eggplant is grilling, bring a pot of salted water to boil. Gradually add the polenta, whisk while pouring until the polenta starts to thicken, about 2 minutes. Turn the heat to low and cook, stirring every now and again, until the polenta is tender but still coarse in texture.
4. Add the cabbage leaves, garlic, oil, lemon juice and salt to the blender and mix well. Then stir in the polenta.
5. For the muhammara put all ingredients in the blender and puree. The dip should have some texture.
6. Taste and adjust seasoning as necessary. Add more chili flakes or lemon juice, if you like.
7. Serve lemony kale polenta with grilled eggplant and a generous batch of muhammara.
Recipe & Photo: Sara & Sven https://www.instagram.com/aboutbeetroots/
Tips
Tortilla chips go well with it too!