Grilled Eggplant with Greek Tomato Chickpea Relish
Smoky grilled eggplant over creamy polenta, crowned with a fresh Greek relish of tomato, cucumber, chickpeas, olives and herbs.
🍳 Cook: 8 min
Ingredients
| 4 cups | 960 ml | water |
| 1 tsp | 5 ml | sea salt |
| 1 cup | 240 ml | polenta |
| 1–2 tbsp | 15–30 ml | unsalted butter or olive oil |
| 1 cup | 240 ml | tomatoes, chopped |
| 1 cup | 240 ml | cucumber |
| 1/2 cup | 120 ml | sweet onion, chopped small |
| 1 tbsp | 15 ml | fresh oregano, finely chopped |
| 1/2 cup | 120 ml | fresh basil, torn |
| 1/3 cup | 80 ml | pitted kalamata olives, halved |
| 1/2 cup | 120 ml | cooked chickpeas |
| 2 tsp | 10 ml | sherry vinegar |
| 3 tbsp | 45 ml | olive oil |
| 1/4 tsp | 1.3 ml | sea salt |
| 3–6 oz | 85–170 g | feta (optional, sheep preferred) |
| 2 | medium eggplants, cut into 3/4-inch rounds | |
| — | olive oil | |
| — | sea salt |
Instructions
- Make the polenta: Boil the water with the salt. Slowly add the polenta while whisking, stirring until slightly thickened and fully incorporated.
- Turn the heat to low, cover and simmer for 20 minutes, stirring 2–3 times. Once softened, stir in the butter or olive oil.
- Make the Greek relish: Mix all the relish ingredients together in a medium bowl.
- Grill the eggplant: Heat the grill to full high heat. Brush the eggplant with olive oil.
- Turn the grill to medium heat and place the eggplant on the grill. Close the lid for 3–4 minutes, then flip and close the lid again for another 3–4 minutes. The eggplant will continue to soften off the heat — you can stack the slices, covered with foil, to keep cooking.
- Assemble: Divide the polenta among 4 bowls, then top with the grilled eggplant and the fresh Greek relish.
Note: Alternatively, roast the eggplant — prepare the same way, brushed with oil, on a parchment-lined sheet pan in a 425°F (220°C) oven for 20–25 minutes, until tender and golden.