I love the smoky flavor of eggplants charred on the stovetop. A “quick and dirty” technique used in restaurants, cooking eggplants on an open flame gets a little messy, but it’s fast. This savory pie is made with traditional Italian ingredients and brightened with fresh herbs. Slice it into wedges and serve as a main course, or cut it into small squares for an appetizer. Serve with a simple green salad and fresh bread.

　　

Ingredients

serves 4

　　1 medium-sized globe eggplant

　　2 tablespoons olive oil, plus extra

　　Salt and freshly ground black pepper

　　3/4 cup instant polenta

　　2 tomatoes, diced

　　3 cloves garlic, minced

　　1/2 cup vegetable stock

　　2 tablespoons fresh thyme leaves

　　2 cups firmly packed fresh spinach leaves, coarsely chopped

　　1 cup firmly packed fresh basil leaves, torn

　　4 ounces fontina cheese, coarsely shaved

　　

Step 1

Turn a gas burner on high and use tongs to place the eggplant directly on the burner. Char the eggplant, turning it once every minute or so, until it is evenly charred, black, and tender, about 6 minutes. Remove from the flame and let cool in a strainer or colander set over a bowl. If you don’t have a gas stove, poke holes in the eggplant with a fork and cook on a greased baking sheet in a 400°F oven until soft, 30 to 40 minutes. Let cool. Pull off the charred skin and slice off the stem and discard. Coarsely chop the eggplant flesh and set aside.

　　

Step 2

Lightly grease a 9-inch round pie dish or a 9 by 13-inch baking sheet with oil. Combine 2 1/2 cups water in a pot with 2 teaspoons salt and bring to a boil. Sprinkle in the polenta and immediately whisk to break up any clumps. Decrease the heat to low and cook for 2 minutes, stirring constantly with a wooden spoon to prevent sticking. Turn off the heat and scrape the hot polenta into the pie dish. Use a wet spatula to smooth the top and set aside.

　　

Step 3

Preheat the oven to 450°F.

　　

Step 4

Heat a sauté pan over medium heat and add the 2 tablespoons oil. Add the tomatoes and cook for 1 minute. Add the garlic and eggplant and sauté for 3 minutes, breaking up the eggplant into small pieces with a wooden spoon. Season to taste with salt. Add the stock and bring to a boil.

　　

Step 5

Decrease the heat and simmer, uncovered, until the liquid has mostly evaporated, about 10 minutes. Stir in the thyme, then stir in the spinach and basil until just wilted. Pour the eggplant mixture over the pan of polenta and smooth the top with a spatula. Spread the cheese evenly over the eggplant and roast in the oven until the cheese is melted and golden, about 12 minutes. Slice and serve.

　　Lucid Food