Main Meals

Brinjal on creamy polenta

10 minutes
15 minutes
Wine/Spirit Pairing
Steenberg Sémillon 2008

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  • 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

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.

Discover more recipes featuring polenta here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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