Grilled Eggplant with Greek Relish
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smoky grilled eggplant steaks served over creamy polenta with fresh tomato cucumber relish and chickpeas. A meatless dinner that is hearty, flavorful, and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 208mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 845mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.