“Sensational Vegan Argentinian Feast: Grilled Eggplant Tower with Creamy Polenta and Chimichurri-Roasted Vegetables”

Allergens

N/A

Ingredients

• 3 large eggplants
• 4 cups vegetable broth
• 2 cups polenta
• 1/2 cup olive oil, divided
• 4 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 1/2 cup fresh parsley, chopped
• 1/4 cup garlic, minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Prepare the chimichurri sauce: In a blender, combine parsley, garlic, red wine vinegar, half of the olive oil, smoked paprika, salt, and pepper. Blend until smooth and set aside.
2. Slice eggplants into 1 inch thick rounds, brush with remaining olive oil, and season with salt and pepper. Grill or pan fry the eggplant slices until tender and slightly charred.
3. Cook polenta according to package instructions using vegetable broth for added flavor. Once cooked, spread in a thin layer on a baking sheet and allow it to cool completely. Cut into desired shapes and set aside.
4. Preheat oven to 400°F (205°C). Toss mixed vegetables in chimichurri sauce and season with salt and pepper. Spread the vegetables evenly on a lined baking sheet and roast for 20 25 minutes, or until tender.
5. Assemble the dish: Place a grilled eggplant slice at the base of each plate, followed by a polenta shape and chimichurri roasted vegetables. Repeat the layers to create a tall tower. Drizzle with additional chimichurri sauce if desired.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly unique and satisfying dining experience.

Notes

Serve with a fresh green salad for added nutritional value.