One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.
But how do we use it?
Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did it come out delicious. You can either buy the powder or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.
I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”
Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli
1 large eggplant cut into thick chips
1 1/2 cups polenta (cornmeal)
1 tsp sweet paprika
1/2 tsp cumin
2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric
1/2 tsp salt
1/2 tsp ground black pepper
2 eggs whisked
2 tbs extra virgin olive oil
- Preheat oven to 200’C
- Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
- Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
- Place eggplants on a lined baking tray drizzle with olive oil
- Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
- Serve with Turmeric Garlic Aioli
Notes: Can be served as a starter or as a side with your favourite protein meat or fish.