Creamy Polenta with Roasted Brinjal and Tomatoes

Air-fried brinjal and vine tomatoes meet silky, cheesy polenta in this vegetarian main that’s bold and bright. Ottolenghi’s Roasted Aubergine and Tomato Sauce adds depth and just the right hit of tang. Finish with a sprinkle of pistachio and a handful of fresh parsley for a seriously good meat-free dinner.

Tip: For even crispier aubergine, salt it first and let it sit for 10 minutes before air-frying.  
 

🔪Easy  
🍽️ 4  
🥣 15 minutes  
⏲️ 25 minutes

 

SHOP THE RECIPE

📌 Ingredients:

  • 2 medium Woolworths Brinjals, sliced into quarters
  • 300 g Woolworths Roasting Vine Tomatoes
  • Woolworths Mediterranean Extra Virgin Olive Oil, for roasting
  • Sea salt and freshly ground black pepper, to taste
  • 160 g Woolworths Polenta
  • 2 cup Woolworths Fresh Liquid Vegetable Stock
  • 2 cup Woolworths Fresh Full Cream Ayrshire Milk
  • 350 g Ottolenghi Roasted Aubergine and Tomato Sauce
  • 1 Handful fresh Italian parsley, chopped
  • 2 T Woolworths Raw Shelled Pistachios, roughly chopped

📌 Method:

1. Toss brinjal and tomatoes in olive oil. Season and air-fry at 200 °C for 15 – 20 minutes until golden and crisp.

2. In a saucepan, bring stock and milk to a simmer. Slowly whisk in polenta and cook until thick and creamy.

3. Swirl in the aubergine and tomato sauce. Adjust seasoning.

4. Serve warm, topped with roasted veg, parsley and chopped pistachios.