Grilled Eggplant with Greek Relish and Polenta
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(14)
Ingredients
4 servings
- 4 cups water
- 1 teaspoons sea salt
- 1 cup polenta
- 1-2 tablespoons unsalted butter, or olive oil
- 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)
- 2 medium eggplants, cut in 3/4 inch rounds
- olive oil
- sea salt
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Preparation
Step 1
Make Polenta:
Step 2
Boil water with salt.
Step 3
Slowly add polenta while whisking. Stir until slightly thickening and fully incorporated.
Step 4
Turn heat to low. Cover and simmer for 20 minutes, stirring 2-3 times.
Step 5
Once polenta has softened, stir in butter or olive oil.
Step 6
Make the Greek relish:
Step 7
Mix all ingredients together in a medium bowl.
Step 8
Grill Eggplant:
Step 9
Heat the grill to full high heat.
Step 10
Brush eggplant with olive oil.
Step 11
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.
Step 12
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.
Step 13
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