Greek Miso-Style Grilled Eggplant with Walnut Skordalia and Cherry Tomato Relish
A bold vegetarian dinner: eggplant is brushed with a savory olive-oil glaze and grilled until smoky. Walnut skordalia (garlic-potato dip) and a quick tomato relish make it feel like a full plate.
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Instructions
Salt eggplant planks and rest 10 minutes; pat dry.
Boil potatoes in salted water until tender, 12–15 minutes; drain well.
Blend potatoes with garlic, walnuts, olive oil, lemon juice, and enough water to make a thick dip. Season with salt and pepper.
Mix olive oil, tomato paste, soy sauce, and oregano for the glaze. Brush on eggplant.
Grill or sear eggplant in a hot skillet/grill pan 3–5 minutes per side until charred and tender.
Combine tomatoes, onion, parsley, vinegar, a pinch of salt, and pepper. Serve eggplant with skordalia and tomato relish.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Draining potatoes thoroughly prevents watery skordalia—steam them dry in the pot for 1 minute.
- If you don’t have a grill pan, roast eggplant at 450°F (232°C) for 18–22 minutes, flipping once.
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