Crispy Eggplant with Creamy Vegetable Polenta

Happy Friday Everyone!

Today’s recipe is the ultimate comfort food. Pan fried eggplant over a bed of creamy vegetable polenta. This recipe is one that will impress! Although you will feel like you are indulging big time  you don’t have to feel guilty because it is vegan and gluten-free!

Let’s Get Started



For the Eggplant:

  • 1 Eggplant
  • 1 cup of Garbanzo Bean Flour
  • 1/4 cup of Nutritional Yeast
  • 1 cup of water
  • 1 teaspoon of dried oregano
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried sage
  • salt and pepper to taste

For the Polenta:

  • 1 tube of polenta
  • 2 cloves of garlic
  • 1/2 cup of non-dairy milk (I used almond)
  • 1 zucchini
  • 2 vine tomatoes
  • 1 green bell pepper
  • 1 cup of mushrooms
  • 3 leaves of fresh sage
  • 1 tablespoon of fresh rosemary
  • 1 tablespoon of olive oil


  1. Preheat your oven to 400 degrees F.
  2. Start by preparing your batter for the eggplant. In a mixing bowl mix together your garbanzo bean flour, nutritional yeast, water and seasoning. Mix together until it is a similar consistency to pancake batter (you can adjust the amount of water for your liking).
  3. Slice your eggplant into 1/2 inch slices and heat some olive oil in a medium sauce pan. Dip your eggplant into the batter and once it is completely coated place them in the pan to fry them for 1 minute on each side. Then place them on a baking sheet.
  4. After all of your eggplant slices are fried put them in the oven at 400 degrees F for 15 minutes.
  5. While the eggplant is cooking we can start on the polenta. Chop up all your veggies (zucchini, tomatoes, bell pepper and mushrooms) and heat a sauce pan with some olive oil (you can use the same one from the eggplant) and pour you veggies in. As they are cooking down, add in your garlic (chopped as well) and herbs and seasonings.
  6. When your veggies have cooked a bit pour in your non-dairy milk and mix in your polenta until it is creamy and smooth. YUM!
  7. Take out your eggplant from the oven and plate your polenta & crispy eggplant and you are ready to eat!

Servings: This recipe makes 2-4 servings (depending on your appetite! haha)
Prep&Cook time: 45 minutes

I really hope you try out this recipe and enjoy!

Happy Cooking!


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Polenta Herb Balls!

I was never a huge meatball fan when I used to eat meat but I feel like when you go vegan you start wanting to create substitutes for all the regular dishes people eat in their homes! Meatballs is one of them, and what is better than a meatball made out of beans or quinoa? POLENTA BALL!! I love polenta I think it is a creamy and delicious ingredient that is so versatile.


Today the recipe I have for you is for polenta herb balls, creamy on the inside with a crispy exterior, great flavor and a perfect dinner, snack or appetizer!

Let’s get started!

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  1. Start by blending your tube of polenta and olive oil in the food processor until smooth.
  2. Then, add in a;; your herbs and seasoning and pulse until it is all incorporated.
  3. Remove the mixture from the food processor and fold in 1/2 cup of chickpea flour, this will keep the polenta from falling apart in the fryer.
  4. Roll into balls (whatever size you may prefer) and dust them in the leftover flour and place them in the freezer for 10 minutes while the oil heats up.
  5. In a pot heat up canola oil (I fill the oil up around 1/3 of the way up the pot)
  6. Once the oil is hot drop in your polenta balls (I did batches of 3) and fry until golden brown, this took a couple of minutes for me
  7. After you have cooked all your polenta balls, you can now add them into a sauce, or eat them on their own!!

These are a delicious and very indulgent little snack!

As always ENJOY & Happy Cooking!!!



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