Crispy Eggplant Polenta Bites W/ Honey + Lime from “Green Kitchen Travels”

They serve a similar dish of crispy aubergine fries at the wonderful Morito in London, but with whipped feta and pomegranate molasses. Tahini could replace feta for those avoiding dairy

note: notes: I think these would be equally good with a fat pinch of nutritional yeast stirred into the polenta mixture and a little warm marinara for dippin’, just an idea though! ;););)

1 large eggplant, cut into ½ inch batons/wedges

3 to 4 cups unsweetened plant-based milk

1 to 2 cups organic, non-GMO corn grits/polenta

a fat pinch of fine sea salt

olive oil

zest of 1 lime (once you have the zest, cut the lime into wedges)

flaky sea salt, such as Maldon

runny honey or agave nectar if you’d like to keep these vegan

Directions at thefirstmess.com

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