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Grilled Eggplant with Greek Relish and Creamy Polenta

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

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.  Paring 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!

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 slicesStep two:  Brush eggplant with olive oil.

grilling eggplantStep 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.

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
  • 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

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.

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


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