Polenta Crusted Aubergine With Honey Sauce
Are you one of those people who cannot get enough of brinjal? Then you must catch Chef Gautam Mehrishi demonstrating how to make the Polenta Crusted Aubergine With Honey Sauce.
Polenta Crusted Aubergine With Honey Sauce

- 2

Cooking Time

-10 Min


- Easy

Preparation Time

- 10-12 Min


  • For Polenta Crusted Aubergine With Honey Sauce: Water
  • ¼ cup milk
  • 1 aubergine
  • salt
  • 3 tsp lemon juice
  • 2 tsp lemon zest
  • 1 cup polenta
  • rock salt
  • 150 ml milk
  • 4 tbsp honey
  • parsley leaves
  • olive oil
  • paprika powder
  • black papper powder
  • FOR N
  • /


  1. 1

    Procedure to make Polenta crusted aubergine with honey sauce: In a bowl add water, milk, slices of eggplant, salt, lemon juice and leave it.
  2. 2

    In a heated pan add lemon zest, salt, rock salt, milk and let it boil.
  3. 3

    Add honey, parsley leaves and stir it.
  4. 4

    On a baking tray add olive oil, roll the eggplant on polenta and place it on the baking tray.
  5. 5

    Repeat the same with other slices too.
  6. 6

    To the eggplant add sea salt, paprika powder, black pepper powder and bake it in a preheated oven at 170' C for 8 - 10 minutes.
  7. 7

    To garnish add honey sauce and Polenta crusted aubergine with honey sauce is ready to serve.
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Gautam Mehrishi


Chef Gautam Mehrishi loves a fragrant pot of desi ghee, biking through the Himalayas and adding a twist to Indian food, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he’s never looked back! He’s a familiar face on television, including LF where he hosts multiple shows.

Other Shows by host:
100% Veg | Chef on Wheels |
Recipes by chef:

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