Ingredients

Method

• 2 large brinjals, sliced wafer thin
• 2 T olive oil, plus extra for rubbing
• 1 x 400 g can Italian whole cherry tomatoes
• 120 g polenta
• 1 T butter (optional)
• sea salt and freshly ground black pepper
• 1/3 cup roughly chopped flat-leaf parsley
• 4 large anchovy fillets

Method

Ingredients

RUB the brinjal slices with a little olive oil.
CHARGRILL the brinjal slices on a very hot ridged pan until crisp on both sides.
WARM the tomatoes in a small saucepan over a medium heat.
BOIL 3 cups of water in a separate saucepan and slowly add the polenta.
WHISK the polenta until no lumps remain.
COOK for 10 minutes, stirring occasionally. Add a little butter, if using, and season to taste.
COMBINE the parsley, anchovies, lemon juice and olive oil, using a pestle and mortar, until mixed.
SPOON the polenta into separate bowls and top with the warmed tomatoes and stacked brinjal chips.
DRIZZLE over with anchovy dressing, season and serve.

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