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Crispy Eggplant Polenta Bites with Lime

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4
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Ingredients

  • 1 large eggplant, cut into ½ inch batons/wedges
  • 3-4 cups unsweetened non-dairy milk
  • 1-2 cups polenta
  • a fat pinch of fine sea salt
  • olive oil
  • zest of 1 lime (once you have the zest, cut the lime into wedges)
  • flaky sea salt, such as Maldon
  • agave nectar, for drizzling (or honey if you're not vegan)

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and smear a bit of olive oil on it. Set aside.
  • Place the eggplant pieces in a large bowl and sprinkle with a bit of salt. Cover the pieces with the plant-based milk. Let the eggplant sit for an hour so that the bitterness can draw out.
  • Pour the polenta into a shallow dish. Stir a good pinch of salt into the polenta. Arrange the soaked eggplant, dish of polenta, and lined baking sheet beside each other. Shake off excess milk from eggplant pieces and roll/press them in the polenta. Transfer coated pieces to the prepared baking sheet. Repeat with remaining eggplant. Drizzle the coated pieces with olive oil and slide the sheet into the oven.
  • Bake eggplant bites for 15-25 minutes, flipping them over once. Mine took the full 25 minutes, but I think this varies greatly on the actual eggplant and hotspots in your oven. Once done, remove from the oven and sprinkle bites with lemon zest, flaky sea salt, honey and lime juice. Serve hot!

Recipe Notes

  • This recipe is shared from Green Kitchen Travels.
  • I think these would be equally good with a good pinch of nutritional yeast stirred into the polenta mixture and a little warm marinara for dipping, just an idea though!
Crispy eggplant polenta bites are crunchy on the outside and creamy on the inside. Baked in the oven and served with fresh lime juice.