Hungarian aubergine with polenta
gluten free option, dairy free
A spicy, warming dish from Rebecca Richardson’s book “Candida Can be Fun”. Formulated for candida sufferers, the book is packed with tasty recipes everyone can enjoy
Serves 3 – 4
1 small aubergine (trimmed and sliced)
2 tablespoons of sunflower oil
3 large cloves of garlic (peeled and chopped)
1 large red onion (peeled and diced)
1 orange pepper (cored, deseeded and diced)
1 large courgette (trimmed and diced)
2 sticks of celery (trimmed and diced)
1 yeast-free vegetable stock cube
4 fresh tomatoes (peeled, cored and chopped)
3 – 4 tablespoons of tomato purée
2 tablespoons of mild paprika
1 pack of ready-made polenta (or homemade)
Sea salt and freshly ground black pepper to taste
Prepare the aubergine by trimming both ends off and slicing it into 1cm thick slices.
Spread the slices out onto a large plate and sprinkle liberally with a little sea salt on both sides.
Leave to sit for 20 minutes. Wash off the salt well with cold water and pat dry with kitchen towel.
This process removes much of the bitterness and can reduce fat absorption.
Cut the aubergine into cubes.
Heat the oil in a wok or large saucepan with a lid.
Add about two-thirds of the garlic and all of the onion. Cook for about 5 minutes.
Then add the pepper, courgette, celery and aubergine. Stir-fry for a couple of minutes.
In a jug, make up the stock cube with ¾ pint of boiling water and pour in the pan.
Add the tomatoes, tomato purée, paprika and rest of the raw garlic.
Cover and simmer for about 45 minutes.
Slice the amount of polenta required into thin strips and then chop up smaller again.
Heat 2 tablespoons of oil in a large frying pan.
Add the polenta and stir continuously until it is a similar consistency to mashed potato.
Serve with a green salad.
