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Lilly’s Table

 

Meal Detail

 

Dinner

Grilled Eggplant + Polenta with Sweet Pepper Coulis and Chunky Cucumber + Tomato Salad

from the Week of July 19, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Start roasting the peppers. Slice and salt the eggplant. Cut and oil up the polenta. Set aside. Chop up the salad. Cover the blackened peppers in a container or bag to rest and steam slightly. Rinse the eggplant and pat dry. Oil up and sear on one side. Start searing the polenta. Flip the eggplants and fill with the Parmesan, sandwich together and sear on each side. Meanwhile, peel and rinse off the peppers. Place in a blender and make into the sauce. Serve the eggplant & polenta with the sauce and the salad on the side. Make this dairy-free/vegan, by simply grilling the eggplant without the Parmesan.


Recipes for this Meal


Summer
Photo of Parmesan Grilled Eggplant
  • Easy
  • Medium
  • Hard
Parmesan Grilled Eggplant

Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.


Summer
Photo of Grilled Polenta
  • Easy
  • Medium
  • Hard
Grilled Polenta

Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.


Summer
Photo of Sweet Pepper Coulis
  • Easy
  • Medium
  • Hard
Sweet Pepper Coulis

A silky, rich sauce starting with just a few of the highest quality ingredients you can find. Red peppers make for the loveliest color, but orange or yellow can substitute in a pinch.


Summer
Photo of Chunky Cucumber & Tomato Salad
  • Easy
  • Medium
  • Hard
Chunky Cucumber & Tomato Salad

Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.