Cajun-Spiced Eggplant Confit with Creamy Coconut Polenta

Name: Cajun-Spiced Eggplant Confit with Creamy Coconut Polenta
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 700g), cut into 1-inch cubes; 200 ml extra virgin olive oil; 1 tbsp smoked paprika; 1 tsp cayenne pepper; 2 tsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 cup polenta (coarse cornmeal); 400 ml coconut milk (full fat); 500 ml water; 1 tsp salt (for polenta); 2 tbsp nutritional yeast; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, thinly sliced

Tender eggplant slow-cooked in spiced oil develops rich layers of smoky Cajun flavor, served over velvety coconut-infused polenta with fresh herbs.

Prep20 minCook75 minTotal95 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 130°C (265°F).
02
In a large mixing bowl, combine olive oil, smoked paprika, cayenne, oregano, garlic powder, onion powder, salt, and black pepper.
03
Add eggplant cubes to the spiced oil mixture and toss gently until all pieces are evenly coated.
04
Transfer eggplant and oil to an ovenproof dish, spreading in a single layer as much as possible. Cover with foil.
05
Slow-cook eggplant in the oven for 60 minutes until very tender and infused with the spiced oil, stirring halfway through to coat evenly.
06
Meanwhile, bring coconut milk, water, and salt to a gentle boil in a medium saucepan over medium heat.
07
Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 15 minutes.
08
Remove polenta from heat and stir in nutritional yeast and lemon juice. Adjust salt to taste.
09
Once eggplant is tender and slightly glossy from the oil, remove from oven and stir gently to combine flavors.
10
To serve, spoon warm polenta onto plates and top with generous portions of the confit eggplant. Garnish with fresh parsley and chives.

From the editor

Cooking tips

Slow-cooking eggplant at low temperature in oil mellows its flavor and texture, avoiding bitterness and dryness.
Use full-fat coconut milk for richness and natural creaminess in the polenta; light coconut milk will result in a thinner texture.
For a milder heat, reduce cayenne pepper to 1/2 teaspoon and taste the spiced oil before adding all to the eggplant.
Store leftover confit eggplant submerged in its oil in an airtight container in the fridge for up to 3 days; reheat gently.

Published August 15, 2026