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
Units
Scale
Creamy Polenta
- 4 cups water
- 1 teaspoons sea salt
- 1 cup polenta
- 1–2 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
- 2 medium eggplants, cut in 3/4 inch rounds
- olive oil
- sea salt
Instructions
Make Polenta:
- Boil water with salt.
- Slowly add polenta while whisking. Stir until slightly thickening and fully incorporated.
- Turn heat to low. Cover and simmer for 20 minutes, stirring 2-3 times.
- Once polenta has softened, stir in butter or olive oil.
Make the Greek relish:
- Mix all ingredients together in a medium bowl.
Grill Eggplant:
- Heat the grill to full high heat.
- Brush eggplant with olive oil.
- Turn the grill to medium heat, sprinkle salt over eggplant, and place on the grill. Close 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. Flip the eggplant over and close the lid again for another 3-4 minutes.
- 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
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