Source: The Floating Kitchen | Serves: 4 | Time: 30 min
Changes: used two large eggplants, reworked the polenta recipe to make it quick and easy
1 cup firmly packed basil leaves
2 garlic cloves, peeled
2 tbsp pine nuts, toasted
1/2 tsp salt
About 1/4 cup EVO
1 tube sun-dried tomato #polenta
1 cup coconut milk
2 oz goat cheese
1 tsp salt
2 eggplants, cut in half lengthwise
1 tsp salt
About 2 tbsp EVO
Plum or cherry #tomatoes, halved (skip if you have you have a potassium issue!)
To make the pesto, add the basil leaves, garlic, pine nuts and salt to the bowl of your food processor fitted with the blade attachment. Pulse until coarsely chopped. Then with your food processor running, slowly drizzle in the olive oil and process until well combined. Transfer the pesto to a clean container. Cover and refrigerate it until you’re ready to use it.
Pre-heat your grill to medium-high.
Slice the #eggplant in half lengthwise and sprinkle the cut-sides with the salt. Let sit 10-15 minutes at room temperature. Then pat the surfaces dry with a paper towel. Drizzle the eggplant halves with the olive oil, turning to coat them on all sides. Then add them to your pre-heated grill. Cook for about 5-7 minutes per side, until softened and well darkened in places. Remove the eggplant halves from your grill and place them in a large bowl or baking dish. Drizzle with some of the pesto while they are still warm.
Meanwhile, cut the polenta into pieces. Add it to a pot along with the coconut milk over medium heat. Cook for about 5 minutes or until the polenta is smooth. Add in the goat cheese and make sure it fully melts and combines well. Keep the polenta on low heat until the eggplant is ready.
To serve, divide the polenta between bowls. Top with the grilled eggplant halves, tomatoes and additional pesto, if desired. Serve immediately.