Grilled Eggplant with Greek Relish Recipe
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 Make the Best Grilled Eggplant with Greek Relish
This grilled eggplant with Greek relish is a celebration of Mediterranean flavors that comes together in just 40 minutes. The smoky, caramelized eggplant pairs beautifully with a fresh and vibrant relish loaded with tomatoes, cucumbers, olives, and chickpeas—all served over a bed of creamy polenta.
What makes this dish so satisfying is the contrast of textures and flavors. The tender, almost meaty eggplant steaks get a lovely char from the grill, while the cool, tangy Greek relish adds brightness and crunch. The polenta provides a rich, comforting base that ties everything together. It’s a complete meal that happens to be naturally gluten-free and easily made vegan.
Whether you’re looking for a healthy weeknight dinner or an impressive dish for entertaining, this grilled eggplant recipe delivers. The Greek-inspired relish is incredibly versatile—try it on grilled chicken, fish, or simply scooped up with warm pita bread.
Grilled Eggplant with Greek Relish
Perfectly tender smoky Grilled Eggplant with fresh Greek relish and creamy polenta. An easy and healthy meatless dinner. Vegan adaptable and gluten-free.
Ingredients
Polenta
Greek Relish
Grilled Eggplant
Instructions
Make Polenta
- Bring water and salt to a boil in a medium saucepan.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thick and creamy.
- Stir in butter or olive oil and keep warm until ready to serve.
Make Greek Relish
- In a medium bowl, combine the chopped tomatoes, cucumber, and sweet onion.
- Add the fresh oregano, torn basil, kalamata olives, and chickpeas.
- Drizzle with sherry vinegar and olive oil, then season with sea salt.
- Toss gently to combine. Crumble feta over the top if using.
Grill Eggplant
- Preheat grill to medium-high heat (about 400°F).
- Brush both sides of eggplant rounds generously with olive oil and season with sea salt.
- Grill eggplant for 4-5 minutes per side, until tender and nicely charred.
- Serve grilled eggplant over creamy polenta and top with the Greek relish.
Notes
- For best results, use globe eggplants that are firm and heavy for their size.
- To make this recipe vegan, use olive oil instead of butter in the polenta and omit the feta.
- The Greek relish can be made ahead and refrigerated for up to 2 days.
