Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free. Video!

Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free.

 All that happens to us, including our humiliations, our misfortunes, our embarrassments, all is given to us as raw material, as clay, so that we may shape our art. ~Jorge Borges

This Grilled Eggplant Recipe is just the thing for a light summer supper.  Smoky and tender, the eggplant cooks in under 10 minutes on the grill.

It pairs perfectly with cool and crunchy Greek relish that boasts fresh garden tomatoes, cucumbers, and chickpeas tossed in a simple sherry vinaigrette.  Serve over creamy polenta for a satisfying clean and easy meal.  We like adding sheep feta to ours but it can easily be kept vegan!

Grilled Eggplant | 60-sec video

 

showing ingredients

Gather up some fresh farmer’s market veggies and polenta.  I prefer the coarse grits for the texture, but can easily be substituted with cornmeal or half of each cornmeal and polenta.

whisking polenta into boiling water

Start with whisking corn grits into salted boiling water. (Be careful!  Speaking from experience, boiling polenta can seriously burn!).  Let simmer covered, 20 minutes while you prepare the relish.

chopped ingredients for relish

The relish comes together quickly with just chopped veggies, herbs, chickpeas, and kalamata olives in a simple sherry vinaigrette.

You can definitely substitute red wine vinegar here, though I recommend cutting down the amount.  Sherry vinegar is softer, less harsh and has a more complex flavor.

cut eggplant

How to Cook Grilled Eggplant

Step one:  Preheat grill for 10 minutes on high.  Slice eggplant into 3/4 inch slices.  Round or long slices, either way works.

brushing olive oil on eggplant slices

Step two:  Brush eggplant with olive oil.

grilling eggplant

Step three:  Turn the temperature down on grill to medium-high heat.  Sprinkle salt over eggplant and place on the grill.  Closing the lid for 3-4 minutes.  This is the key to perfectly cooked eggplant, assuring that it is baking while it grills.  Flip over, salting again if desired, cook for another 4 minutes, lid closed!

Tip:  Place the grilled eggplant in a stack as you remove from the grill, this will keep the slices warm and finish softening them so they are perfectly tender and delicious!

Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free.

How to Serve Grilled Eggplant:

  1. Scoop warm polenta onto plates.
  2. Arrange 3-4 slices of eggplant on top.
  3. Top generously with Greek relish.
  4. Add feta cheese if desired!

Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free.

Enjoy!  Tonia

More Eggplant recipes you may like to try:

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Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free.

Grilled Eggplant with Creamy Polenta and Greek Relish

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: vegan, main, grilled, vegetarian
  • Method: grilled
  • Cuisine: Greek
  • Diet: Vegan

Description

Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta.  An easy and healthy meatless dinner.  Vegan adaptable and gluten-free.


Ingredients

Scale

Creamy Polenta

  • 4 cups water
  • 1 teaspoons sea salt
  • 1 cup polenta
  • 12 tablespoons unsalted butter, or olive oil

Fresh Greek Relish

  • 1 cup tomatoes, chopped about 1 medium
  • 1 cup cucumber, about 1 small
  • 1/2 cup sweet onion, chopped small
  • 1 tablespoon fresh oregano, finely chopped
  • 1/2 cup fresh basil, torn into bite size pieces
  • 1/3 cup pitted kalamata olives, cut in half
  • 1/2 cup cooked chickpeas
  • 2 teaspoons sherry vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • optional- 3-6 oz feta(sheep feta is preferred)

Grilled Eggplant


Instructions

Make Polenta:

  1. Boil water with salt.
  2. Slowly add polenta while whisking.  Stir until slightly thickening and fully incorporated.
  3. Turn heat to low. Cover and simmer for 20 minutes, stirring 2-3 times.
  4. Once polenta has softened, stir in butter or olive oil.

Make the Greek relish:

  1. Mix all ingredients together in a medium bowl.

Grill Eggplant:

  1. Heat the grill to full high heat.
  2. Brush eggplant with olive oil.
  3. Turn grill to medium heat and place eggplant on the grill.  Close lid for 3- 4 minutes.  Flip eggplant over and close lid again for another 3-4 minutes.
  4. The eggplant will continue to soften once removed from the heat.   You can stack them on top of each other, covered with foil, to continue to cook and soften.

Assemble: 

Divide polenta among 4 bowls, then top with grilled eggplant and the fresh Greek relish.


Notes

Alternatively,  you can roast the Eggplant.   To roast, prepare the same way, brushed with oil and place them on a parchment  lined sheet pan, in a 425 F oven for 20-25 minutes, or until tender and golden.

Nutrition

  • Serving Size:
  • Calories: 351
  • Sugar: 4.1 g
  • Sodium: 1692.6 mg
  • Fat: 21.6 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 34.7 g
  • Fiber: 5.9 g
  • Protein: 8 g
  • Cholesterol: 18.9 mg

Keywords: Grilled eggplant, grilled eggplant recipe, grilled eggplant vegan, how to grill eggplant, eggplant steaks, vegan grilled eggpant,

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Comments

  1. Another incredibly easy and delicious recipe! The grilled eggplant instructions were perfect and the flavors superb. Don’t hesitate to make this recipe!

  2. Made this today and roasted the eggplant for 20 minutes after brushing with olive oil and salt/pepper both sides. I broiled it for a few minutes per side to crisp up. For the relish, I was out of kalamatas but subbed in capers. Yummy!

  3. This recipe is fabulous!! I don’t know what to say, other than: just make it and enjoy!! I made it without the cheese. Sprinkled a little cashew parmesan over the eggplant (good but it didn’t need it). Grilled the eggplant on my ancient Foreman grill and it cooked perfectly. Put the recipe directly into my “favs” file.

    Thank you, Sylvia.

  4. Insanely good!! I made couscous in the rice cooker because I was feeling lazy lol. I kept it vegan. Super quick to put together and was absolutely delicious!! The Greek relish makes the dish. Thank you for such a simple, summer-friendly recipe 🙂

  5. So good! I don’t have a grill so I roasted the eggplant. Came out fabulous. Also since my family doesn’t like eggplant, for them I substituted portobello mushrooms. They really liked it!

  6. This recipe had so many nice flavors! Eggplant and polenta are not something I usually make but I was up for a change. The eggplant cooked up very nicely and we actually did the polenta in an instapot which turned out perfect. The relish on top gave everything a nice additional flavor. Very easy to all put together.

  7. I made this recipe last night and as is usual with EVERY recipe of Sylvia’s, it was spot on. I found it to be pretty efficient to prepare because I made the polenta in the instantpot. I doubled the Mediterranean salad because I love veggies. It was superb! I was going to add some Bulgarian feta, but completely forgot and I didn’t miss it. However, I added it to the leftovers today and it was a nice addition. I loved the tangy crunch of the salad with the creamy textures of polenta and grilled eggplant.

  8. OMIGOD! We LOVED this meal! Eggplant fresh from our garden, so sweet and delectable.

  9. This is the simple, healthy and utterly fabulous food of my Italian childhood and after I married my Greek husband, the food of my adulthood. This is such a beautiful and balanced plate in color, texture and taste. The smoky eggplant, the vinegary salad, and the creamy polenta…I could eat this every day! I hope everyone enjoys this as much as we did!

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