Grilled Eggplant with Greek Relish and Creamy Polenta: A Mediterranean-Inspired Feast

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.