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Grilled Eggplant with Creamy Polenta and Greek Relish
FEASTING AT HOME18Ingredients
40Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups water
- 1 tsp. sea salt
- 1 cup polenta
- 2 Tbsp. 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 Tbsp. 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 tsp. sherry vinegar
- 3 Tbsp. olive oil
- 1/4 tsp. sea salt
- 6 oz. feta (sheep feta is preferred, optional)
- 2 medium eggplants (cut in 3/4 inch rounds)
- olive oil
- sea salt
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1680mg70% |
| Potassium950mg27% |
| Protein12g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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