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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

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.

Nutrition

Calories: 350kcal
Keyword Grilled Eggplant
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