This Grilled Eggplant with Greek Relish and Creamy Polenta is a vibrant and healthy Mediterranean-inspired dish that bursts with fresh flavors. The smoky, tender grilled eggplant pairs beautifully with a refreshing Greek relish made from tomatoes, cucumber, kalamata olives, chickpeas, and fresh herbs. Served over a bed of creamy polenta, this dish is perfect for a satisfying vegetarian meal. Optionally, you can add feta for a salty, creamy finish. Whether you’re preparing it for a weeknight dinner or a casual gathering, this dish is sure to impress.
Ingredients:
For the Creamy Polenta:
- 4 cups water
- 1 teaspoon sea salt
- 1 cup polenta
- 1–2 tablespoons unsalted butter or olive oil
For the Fresh Greek Relish:
- 1 cup tomatoes, chopped (about 1 medium tomato)
- 1 cup cucumber, chopped (about 1 small cucumber)
- 1/2 cup sweet onion, chopped small
- 1 tablespoon fresh oregano, finely chopped
- 1/2 cup of fresh basil, torn into small, bite-sized pieces.
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup cooked chickpeas
- 2 teaspoons sherry vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- Optional: 3-6 oz feta (sheep’s milk feta preferred)
For the Grilled Eggplant:
- 2 medium eggplants, cut into 3/4-inch rounds
- Olive oil, for brushing
- Sea salt, to taste
Instructions:
- Prepare the Creamy Polenta:
- In a medium saucepan, bring 4 cups of water to a boil.
- Add 1 teaspoon of sea salt.
- Slowly whisk in the polenta, stirring constantly to avoid lumps.
- Reduce heat to low and continue stirring until the polenta thickens, about 20-25 minutes.
- Stir in butter or olive oil for added richness, and set aside, keeping it warm.
- Make the Fresh Greek Relish:
- In a large bowl, combine the chopped tomatoes, cucumber, sweet onion, fresh oregano, basil, kalamata olives, and cooked chickpeas.
- In a small bowl, whisk together the sherry vinegar, olive oil, and sea salt.
- Pour the dressing over the relish and toss to combine.
- Set aside to marinate while you prepare the eggplant.
- If using, crumble the feta and set it aside to add to the relish before serving.
- Grill the Eggplant:
- Heat your grill or grill pan to medium-high temperature.
- Brush both sides of the eggplant rounds with olive oil and season with sea salt.
- Grill the eggplant for 3-4 minutes per side, or until tender and charred with grill marks.
- Assemble the Dish:
- Spoon a generous serving of creamy polenta onto each plate.
- Top with several slices of grilled eggplant.
- Spoon the fresh Greek relish over the eggplant and sprinkle with crumbled feta if desired.
- Serve and Enjoy:
- Serve immediately and enjoy the rich, smoky flavors of the grilled eggplant with the refreshing and tangy Greek relish over a bed of creamy polenta.
- This dish is perfect for a Mediterranean-style meal that’s both hearty and healthy.
Conclusion:
Grilled Eggplant with Greek Relish and Creamy Polenta offers a delightful combination of textures and flavors, from the creamy polenta to the smoky eggplant and the fresh, tangy relish. It’s a well-balanced vegetarian dish that’s full of Mediterranean flair. Add feta for an extra layer of richness, or keep it dairy-free for a completely plant-based meal.
Grilled Eggplant with Greek Relish and Creamy Polenta: A Mediterranean-Inspired Feast
Grilled eggplant served over creamy polenta andtopped with a fresh Greek relish made from tomatoes, cucumber, olives,chickpeas, and herbs. Optional feta adds a rich, salty touch to this vegetarianMediterranean dish.
Ingredients
For the Creamy Polenta:
- 4 cups water
- 1 teaspoon sea salt
- 1 cup polenta
- 1 –2 tablespoons unsalted butter or olive oil
For the Fresh Greek Relish:
- 1 cup tomatoes chopped (about 1 medium tomato)
- 1 cup cucumber chopped (about 1 small cucumber)
- 1/2 cup sweet onion chopped small
- 1 tablespoon fresh oregano finely chopped
- 1/2 cup of fresh basil torn into small, bite-sized pieces.
- 1/3 cup pitted kalamata olives halved
- 1/2 cup cooked chickpeas
- 2 teaspoons sherry vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- Optional: 3-6 oz feta sheep’s milk feta preferred
For the Grilled Eggplant:
- 2 medium eggplants cut into 3/4-inch rounds
- Olive oil for brushing
- Sea salt to taste
Instructions
Prepare the Creamy Polenta:
- In a medium saucepan, bring 4 cups of water to a boil.
- Add 1 teaspoon of sea salt.
- Slowly whisk in the polenta, stirring constantly to avoid lumps.
- Reduce heat to low and continue stirring until the polenta thickens, about 20-25 minutes.
- Stir in butter or olive oil for added richness, and set aside, keeping it warm.
Make the Fresh Greek Relish:
- In a large bowl, combine the chopped tomatoes, cucumber, sweet onion, fresh oregano, basil, kalamata olives, and cooked chickpeas.
- In a small bowl, whisk together the sherry vinegar, olive oil, and sea salt.
- Pour the dressing over the relish and toss to combine.
- Set aside to marinate while you prepare the eggplant.
- If using, crumble the feta and set it aside to add to the relish before serving.
Grill the Eggplant:
- Heat your grill or grill pan to medium-high temperature.
- Brush both sides of the eggplant rounds with olive oil and season with sea salt.
- Grill the eggplant for 3-4 minutes per side, or until tender and charred with grill marks.
Assemble the Dish:
- Spoon a generous serving of creamy polenta onto each plate.
- Top with several slices of grilled eggplant.
- Spoon the fresh Greek relish over the eggplant and sprinkle with crumbled feta if desired.
Serve and Enjoy:
- Serve immediately and enjoy the rich, smoky flavors of the grilled eggplant with the refreshing and tangy Greek relish over a bed of creamy polenta.
- This dish is perfect for a Mediterranean-style meal that’s both hearty and healthy.