- 4 1/2 cups (1-inch) cubed peeled eggplant (about 1 medium)
- 2 cups (1-inch) cubed red bell pepper (about 1 medium)
- 1 1/2 cups (1-inch) pieces onion (about 1 medium)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole garlic head
- 2 cups (1-inch) pieces seeded tomato (about 2 medium)
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 cup coarsely chopped fresh basil
- 1/4 teaspoon dark sesame oil
- 1 (17-ounce) tube refrigerated polenta, cut into 1/2-inch slices
- Cooking spray
- calories 73
- fat 1.6 g
- satfat 0.2 g
- monofat 1 g
- polyfat 0.3 g
- protein 2 g
- carbohydrate 13 g
- fiber 3.1 g
- cholesterol 0.0 mg
- iron 0.7 mg
- sodium 187 mg
- calcium 20 mg
How to Make It
Preheat oven to 425°.
Place eggplant, bell pepper, and onion in a single layer on a large jelly-roll pan. Drizzle vegetables with oil; sprinkle with salt and pepper.
Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off pointed end of garlic head 1/4 inch from top. Wrap garlic in foil, and place on pan. Bake at 425° for 30 minutes. (Do not stir vegetables.)
Stir tomato into vegetables, and bake an additional 10 minutes or until vegetables are beginning to brown. Cool in pan on a wire rack 10 minutes.
Unwrap garlic. Separate cloves; squeeze to extract pulp into a food processor. Discard skins. Add roasted vegetables, lemon rind, and next 3 ingredients to garlic pulp; pulse 12 times or until chunky, scraping sides of bowl once. Set aside.
While vegetables bake, heat a cast-iron grill pan over high heat 4 minutes. While pan heats, pat polenta slices dry with paper towels; coat both sides with cooking spray. Coat pan with cooking spray. Add polenta slices, in batches, to pan; cook 5 minutes on each side or until thoroughly heated and scored with grill marks. Remove from pan; keep warm.
Spoon 1 1/2 tablespoons salsa over each polenta cake, reserving remaining salsa for another use. Serve warm.