Grilled Eggplant with Greek Relish

Ingredients

Creamy Polenta

• 4 cups water
• 1 teaspoon sea salt
• 1 cup polenta
• 1–2 tablespoons unsalted butter or olive oil

Fresh Greek Relish

• 1 cup tomatoes, chopped
• 1 cup cucumber
• ½ cup sweet onion, chopped
• 1 tablespoon fresh oregano, finely chopped
• ½ cup fresh basil, torn
• ⅓ cup pitted kalamata olives, cut in half
• ½ cup cooked chickpeas
• 2 teaspoons sherry vinegar
• 3 tablespoons olive oil
• ¼ teaspoon sea salt
• 3-6 oz feta (optional)

Grilled Eggplant

• 2 medium eggplants, cut into ¾ inch rounds
• to taste none olive oil
• to taste none sea salt

Instructions

Nutrition Facts (estimated)