Name: Eggplant, Cabbage, Lentils and Polenta with Cheddar Crumble
Yield: Serves 6
Ingredients: 1 teaspoon dried oregano; 1 large eggplant, cut into ½ cm(¼ in) slices; 150 g(5 oz) stale bread (I used 1-day-old focaccia); olive oil for basting; 800 ml(1 ½ pints) vegetable stock or water; 100 g(3 ½ oz) cheddar, grated; 200 g(6 ½ oz) instant polenta; salt and freshly ground black pepper; 1 clove garlic, peeled and crushed; 200 g(6 ½ oz) cooked lentils or canned lentils; 250 ml(8 fl oz) water; ½ small cabbage (I prefer savoy), shredded

Preparation info

Serves
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This can be made in one large dish or individual dishes if you prefer. Use the recipe as a guide and add whatever other yummy things you want — smoked bacon, blue cheese, sundried tomatoes — to the cabbage mixture. You can also replace the cheddar with parmesan or goats’ cheese.