Crispy eggplant steaks with spicy sauce

Preheat the oven to 400°F (200°C). Slice the eggplant into 1-inch thick rounds, then soak them in a bowl of water with 1 tsp salt for 5 minutes or until they feel slightly softer. In the meantime, pour yourself an aperitif or help your loved one chop the vegetables and herbs.

Pat the eggplants dry with paper towels and line a baking sheet with parchment paper.

Get 3 deep plates ready. One with the polenta, one with the beaten eggs, and one with the breadcrumbs, seasoned or not with black pepper and oregano. Now dip the eggplant slices one by one through the polenta, the egg, and the breadcrumbs, and place them next to each other on the baking sheet.

Bake the eggplants for 20 minutes in the preheated oven until they are crispy and golden brown.

Enjoy your aperitif and clear up the kitchen. That way, you can fully focus on your loved one later without the dishes still waiting.

Finely chop the shallots, garlic, lemongrass, red chili, and ginger.

Heat the oil and sauté the shallots, garlic, and ginger for 3 minutes until translucent. Be careful not to burn them. Add the lemongrass and red pepper and cook for another 3 minutes.

Pour the passata over this mixture, stir well, and sprinkle the cardamom powder on top. Put the lid on the pot and let the sauce simmer over low heat for about 15 minutes.

Make the salad. Mix the lamb's lettuce with some oil and lemon juice and season with pepper and salt. Toast the pine nuts and sprinkle them on top.

Season the sauce with sugar and salt and let it simmer for another 2 minutes. If you want a smooth sauce, you can blend it with an immersion blender.