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Grilled Eggplant with Greek Relish
Ingredients
  • subheading: Creamy Polenta:
  • 4 cups water
  • 1 teaspoons sea salt
  • 1 cup polenta
  • 1 to 2 tablespoons unsalted butter, or olive oil
  • subheading: Fresh Greek Relish:
  • 1 cup tomatoes, chopped about 1 medium
  • 1 cup cucumber, about 1 small
  • ½ cup sweet onion, chopped small
  • 1 tablespoon fresh oregano, finely chopped
  • ½ cup fresh basil, torn into bite size pieces
  • ⅓ cup pitted kalamata olives, cut in half
  • ½ cup cooked chickpeas
  • 2 teaspoons sherry vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon sea salt
  • optional- 3 to 6 oz feta(sheep feta is preferred)
  • subheading: Grilled Eggplant:
  • 2 medium eggplants, cut in ¾ inch rounds
  • olive oil
  • sea salt
Steps
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