Athenian Eggplant Salad Melitzanosalata Agioritiki Recipes

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MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.

Provided by constantina

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 large eggplant, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
  • Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD) [9]



MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD) [9] image

Categories     Salad     Cheese     Vegetable     Summer

Yield 4 Cups

Number Of Ingredients 8

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

Steps:

  • Preheat an outdoor grill for medium-high heat. Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

ATHENIAN EGGPLANT SALAD (MELITZANOSALATA AGIORITIKI)



ATHENIAN EGGPLANT SALAD (MELITZANOSALATA AGIORITIKI) image

Categories     Salad     Marinate

Yield 4 Cups

Number Of Ingredients 8

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

Steps:

  • Preheat an outdoor grill for medium-high heat. Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD) image

Categories     Cheese     Tomato     Vegetable

Number Of Ingredients 8

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

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
  • Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well.
  • Refrigerate for one hour, and season to taste with salt before serving.

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.

Provided by constantina

Categories     Vegetable Salads

Time 1h50m

Yield 8

Number Of Ingredients 8

1 large eggplant, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
  • Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.

Provided by constantina

Categories     Vegetable Salads

Time 1h50m

Yield 8

Number Of Ingredients 8

1 large eggplant, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
  • Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.

Provided by constantina

Categories     Vegetable Salads

Time 1h50m

Yield 8

Number Of Ingredients 8

1 large eggplant, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
  • Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g

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