Vegan Polenta Crusted Eggplant Recipe

Name: Vegan Polenta Crusted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yogurt Sauce; 1 cup vegan yogurt (or plain Greek yogurt if you don't care about this dish being vegan); 1/2 teaspoon ground cumin; 1 tablespoon chopped dill (or any herb of your choice); salt, to taste; black pepper, to taste; Polenta Crusted Eggplant; 1 long, Chinese eggplant; 1/4 cup Almond milk (regular milk if you don't care about this dish being vegan); 1/4 cup all-purpose flour; 3/4 c cups polenta; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (add more if you want it spicy); 1 tablespoon chopped dill (or any herb of your choice); salt, to taste; black pepper, to taste

Servings: persons

Yogurt Sauce
1 cup vegan yogurt (or plain Greek yogurt if you don't care about this dish being vegan)
1/2 teaspoon ground cumin
1 tablespoon chopped dill (or any herb of your choice)
salt, to taste
black pepper, to taste
Polenta Crusted Eggplant
1 long, Chinese eggplant
1/4 cup Almond milk (regular milk if you don't care about this dish being vegan)
1/4 cup all-purpose flour
3/4 c cups polenta
1/2 teaspoon garlic powder
1/2 teaspoon paprika (add more if you want it spicy)
1 tablespoon chopped dill (or any herb of your choice)
salt, to taste
black pepper, to taste

1
Whisk all ingredients together and refrigerate until ready to serve.
2
Pre-heat the oven to 275u00b0 F.
3
Cut the eggplant in 1/4 inch slices, sprinkle some salt and set aside for a few minutes. Dab the eggplant slices with a paper towel to remove excess water. This will help keep the eggplant crispy and not get mushy.
4
Add the spices to the polenta.
5
Dip the eggplant slices in flour.
6
Dip the eggplant+flour slices in Almond milk.
7
Dip the eggplant+flour+Almond milk slices in Polenta+spice mixture.
8
Place the eggplant slices on a parchment paper lined baking pan.
9
Bake for about 15 minutes, turn them over and bake for another 10-15 minutes.
10
Serve with yogurt sauce.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Yogurt Sauce, 1 cup vegan yogurt (or plain Greek yogurt if you don't care about this dish being vegan), 1/2 teaspoon ground cumin, 1 tablespoon chopped dill (or any herb of your choice), and more.

Yes, Vegan Polenta Crusted Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Polenta Crusted Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions