Corn Polenta With Eggplant Sauce

Ingredients:

• 6 cobs
• ½ l water
• 40 g butter, diced
• 200 g feta cheese, crumbled
• ¼ tsp salt
• Black pepper

Eggplant Sauce:

• 1 ½ cup vegetable oil
• 1 eggplant into 2cm cubes
• 2 teaspoons tomato paste
• 4 tbsp white wine
• 200 g chopped tomatoes, fresh or canned
• 1 cup water
• ¼ tsp salt
• ¼ tsp sugar
• 1 tbsp fresh oregano, chopped

Preparation:
1. For the eggplant sauce: Heat the oil in a large pan and fry the eggplant (I have 2 uses) in 15 minutes on medium heat until golden (scoop regularly). Pour as much oil as possible and discard. (in the beginning slurps the eggplant all oil, but later it is released). Stir the tomato by the eggplant and fry for 2 minutes, add the wine and let cook 1 min. Add the tomatoes, water, salt, sugar and oregano (I bought some dried oregano at that) to the pan and bar the sauce simmer for another 5 minutes until it is full of taste. Put him aside and preheat it for use.
2. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Turn every flask upright on a cutting board with a sharp knife and scrape the kernels from the cobs around af.Je have approx 550 g is required.
3. Put the corn kernels in a medium saucepan and cover with water. Bring to the boil and let the corn cook over low heat 12 min. Stir the granules with a slotted spoon from the water and place them in a food processor and retain the cooking water. Grind everything is fine in the food processor (this takes a while)., And add some cooking water as it is too dry.
4. Stir in the corn puree through the liquid in the pan and leave it for 10-15 minutes, stirring constantly over low heat until the mixture has the consistency of mashed potatoes. Fold in the butter, feta cheese, salt and pepper to taste and let it cook for another 2 minutes.
5. Divide the polenta into 4 soup plates and spoon a little of the warm eggplant sauce in the middle.

Source: "Plenty" Yotam Ottolenghi

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Soba Noodles With Eggplant and Mango

Ingredients:

• 1 ¼ cup rice vinegar
• 40 g caster sugar
• ½ tsp salt
• 2 cloves garlic, finely chopped
• ½ fresh red chilli, deseeded and finely chopped
• 1 teaspoon toasted sesame oil
• Grated zest and juice of 1limoen
• 2 ¼ cup sunflower oil
• 2 eggplants, cut into 2 cm
• 250 g soba noodles
• 1 large ripe mango, diced or sliced
• 40 g basil leaves, chopped (try to find Thai basil, but use much less)
• 40 g coriander leaves, chopped
• ½ red onion, cut into thin rings

Preparation:
1. First make the dressing: In a saucepan, heat the vinegar, sugar and salt 1 minute until the sugar has just dissolved. Remove the pan from the heat and add the garlic, chilli and sesame oil. Allow the dressing to cool and stir in the lime juice and rind.
2. Heat the sunflower oil in a large pan and fry the eggplant cubes in three or four servings golden brown. Scoop them into a sieve and let them drain. Sprinkle generously with salt.
3. Cook the noodles in boiling water with salt and stir occasionally. They are 5-8 minutes until al dente. Drain, rinse under cold water, shake off as much water in a tea towel and pat dry.
4. Mix the noodles in a large bowl with the dressing, mango, eggplant income half of the herbs and red onion. You can use it to set aside 1-2 hours. Mix just before serving the rest of the herbs and toss on a flat dish or in a salad bowl.

Source: "Plenty" Yotam Ottolenghi

It is now a bit boring, but another delicious recipe from Ottolenghi. A combination of sweet and spicy, sweet mango and spicy dressing and the red pepper. A delicious fresh salad. You can possibly get some crispy fried tahu solid mixing.
Soba noodles are Japanese buckwheat noodles. I bought them at Amazing Oriental in Delft and they sell the Thai basil.

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