Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Polenta
- 1 eggplant (approx. 450 g), trimmed and cut into slices (5mm thickness)
- sea salt, to sprinkle, plus extra to season
- 200 g polenta
- 80 g Parmesan cheese, cut into pieces (3 cm)
- 900 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 2 zucchinis (approx. 450 g), trimmed and cut into slices (3 mm thickness)
- 4 tbsp extra virgin olive oil, to fry, plus an extra 25g
- 20 g salted butter
- 2 garlic cloves
- 1 medium onion, cut into quarters
- 200 g capsicum, yellow or orange, cut into strips (5 mm)
- 1 tsp dried mixed herbs
- 3 - 4 tomatoes, ripe but firm, cut into slices
- 250 g cream cheese, cut into small pieces
- ground black pepper, to season
- fresh basil, leaves only, to garnish
- Nutrition
- per 1 portion
- Calories
- 1598.1 kJ / 381.9 kcal
- Protein
- 10.8 g
- Carbohydrates
- 30.4 g
- Fat
- 27.2 g
- Saturated Fat
- 11.3 g
- Fibre
- 10 g
- Sodium
- 333.8 mg
Alternative recipes
Polenta with Ratatouille
1h 20min
Meat-free mushroom lasagne
1h 30 min
Eggplant and ricotta involtini
1h 20min
Spinach dumplings with tomato ragout
1h
Eggplant cannelloni
1h 35 min
Warm zucchini salad with basil lemon dressing (Thermomix® Cutter, TM6)
20 min
Hazelnut and herb stuffed cauliflower
55 Min
Chicken meatballs in smoky tomato and eggplant sauce
50min
Pasta e fagioli
26 godz.
Cheesy polenta with vegetable ragù
1h 20min
Mushroom and kale risotto
55 Min
Ribollita
50min