Grilled Vegetables
Grilled Mexican Corn Cakes with Fried Egg Tomato and Eggplant
This is a substantial dish great for a relaxed weekend brunch or even for a dinner party eggs at dinner? Sure, when you have a setting for them as great as tender sautéed eggplant and tomatoes and grilled polenta cakes! This recipe takes a little more "in the kitchen" prep time than do most grill recipes, but once you try it you will agree that it is well worth the effort.
Hearty polenta cakes are grilled over flame before covering a fried egg on top of a simple eggplant and tomato stew. It is a blend of flavors and textures, which is certain to satisfy even the hungriest guest at your table. Well worth the effort, this is a recipe you will want to make time and time again.
Grilled Polenta Cakes with Fried Egg, Tomato, and Eggplant
Ingredients -
For the stew:
1 medium eggplant, chopped into ½ inch cubes
4 eggs
4 plum tomatoes, diced
2 cloves garlic, minced (more if desired)
1 tsp salt
1 tsp black pepper
½ tsp paprika
¼ cup flat leaf (Italian) parsley, finely chopped (curly parsley may be substituted)
Pre-cooked polenta (available in a tube at most grocery stores - far easier than making your own)
Olive oil
Preparation:
While the grill is getting hot, cube your eggplant, dice the tomatoes, chop parsley, and mince garlic. Add all of these to a pan on medium-low heat and allow to cook covered, adding a splash of water or wine if necessary.
This will take about 15 minutes (when the eggplant is tender, it is done). Add salt, pepper, paprika, and taste - add more if necessary.
You may need some help inside for the next step.
You will need to fry your 4 eggs while the polenta grills; you may want to ask for a hand to ensure that nothing burns during this. The eggs should take about 3-5 minutes, depending on how done you like them.
Slice the polenta into thick rounds, one per diner. Grill for 3 minutes per side (you just want to get a slight char and grill marks, make sure not to burn them) and once these are done, assemble your plates - a bed of the eggplant and tomatoes, topped with the fried egg and finally the polenta, each round sliced into thirds. Serve and watch your guests be impressed!
(Serves 4)
A Picture of Grilled Mexican Corn Cakes with Fried Egg Tomato and Eggplant - You could grill the tomatoes and eggplant in this recipe to add an extra special grilled vegetable taste to the vegetable stew in this recipe. This is a full meal more than a vegetable side dish recipe but could easily made into an accompaniment to a grilled dinner.
