Authentic Melitzanosalata Agioritiki: Easy Greek Eggplant Salad Recipe

Name: Authentic Melitzanosalata Agioritiki: Easy Greek Eggplant Salad Recipe
Total time: 1 hr 50 mins
Ingredients: 1 large eggplant, washed; 1 small onion, diced; 1 tomato, seeded and chopped; 0.5 cup crumbled feta cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 2 tablespoons distilled white vinegar; salt to taste

Explore the variations of Melitzanosalata Agioritiki, a popular summer salad in Greece. This "Agioritiki" version, inspired by Mount Athos, offers a refreshing, smoky flavor and can be stored in the fridge for three days. Enjoy it as a salad or on whole-wheat bread!

Total time1 hr 50 mins
Prep time20 mins
Cook time15 mins
Yield4 cups, 8

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Servings

Ingredients

1 large eggplant, washed
1 small onion, diced
1 tomato, seeded and chopped
0.5 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
salt to taste

Instructions

Preheat your outdoor grill to medium-high and lightly oil the grill grates.
Using a paring knife or fork, pierce the eggplant several times.
Grill the eggplant, turning frequently, until the skin is charred and the eggplant is tender, approximately 15 minutes. Let it cool. Peel off and discard the skin, then dice the eggplant pulp.
In a bowl, combine the diced eggplant pulp with onion, tomato, feta cheese, parsley, olive oil, and vinegar. Mix thoroughly and refrigerate for 1 hour. Add salt to taste before serving.

Nutrition

Calories: 99 kcal
Fat Content: 7 g
Fiber Content: 3 g
Sugar Content: 3 g
Sodium Content: 179 mg
Protein Content: 3 g
Cholesterol Content: 14 mg
Carbohydrate Content: 7 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g