Aubergine-beetroot ragout with polenta

Name: Aubergine-beetroot ragout with polenta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Aubergine (approx. 400 g); 1 big onion; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, nutmeg; 1⁄4 l dry red wine; 1 TEASPOON Vegetable broth (instant); 1-2 TEASPOONS Honey; 100 g Whipped cream; 200 g Polenta; 50 g Parmesan (piece); 1 (500 g; vacuum packed) Package cooked red beets; 1 TEASPOON Cornstarch; 4 Stem(s) flat leaf parsley; 2 TABLESPOONS Butter

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Aubergine (approx. 400 g)
1 big onion
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, nutmeg
1⁄4 l dry red wine
1 TEASPOON Vegetable broth (instant)
1-2 TEASPOONS Honey
100 g Whipped cream
200 g Polenta
50 g Parmesan (piece)
1 (500 g; vacuum packed) Package cooked red beets
1 TEASPOON Cornstarch
4 Stem(s) flat leaf parsley
2 TABLESPOONS Butter

Directions

1
Clean and wash the aubergine and cut into cubes. Peel and finely chop the onion and garlic. Heat 2 tablespoons of oil in a frying pan. Fry the aubergine cubes all around. Season with salt and pepper and remove.
2
Heat 1 tablespoon of oil in a frying pan. Sauté onion and garlic for 2-3 minutes. Deglaze with red wine and 1⁄4 l water, bring to the boil. Stir in broth and honey, simmer for about 15 minutes.
3
Boil 800 ml water with cream and 1 teaspoon salt. Stir in polenta and simmer at low heat for about 10 minutes, stirring occasionally. Grate parmesan finely.
4
Cut the red beets into cubes. Stir starch and 1-2 tablespoons of water until smooth. Stir the starch into the boiling red wine sauce and simmer for about 1 minute. Add beetroot and eggplant and warm up. Season ragout with salt and pepper.
5
Wash parsley and shake dry, pluck the leaves and cut into strips. Stir parmesan and butter into the polenta. Season to taste with salt and nutmeg. Arrange polenta and ragout on plates.
6
Sprinkle with parsley.