Eggplant Salad Melitzanosalata Recipes

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MELITZANOSALATA RECIPE



Melitzanosalata Recipe image

Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats or even fish.

Provided by Suzy Karadsheh

Categories     Appetizer     Dip

Number Of Ingredients 10

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

Steps:

  • Keep the eggplant whole and pierce with a fork in a few places.
  • Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
  • Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
  • Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
  • At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
  • Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 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     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 - TRADITIONAL GREEK EGGPLANT SALAD RECIPE



MELITZANOSALATA - traditional Greek eggplant salad recipe image

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Provided by Filippo Trapella - philosokitchen.com

Time 1h20m

Number Of Ingredients 8

2 big eggplants
1 clove garlic
1/4 cup red onion (30 g)
1 tbsp fresh parsley (alternatively, fresh mint)
6 tbsp extra-virgin olive oil
1 tsp white vinegar
1 sprinkle black pepper
to taste table salt

Steps:

  • First of all, preheat the oven to 390° F (200° C).
  • After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
  • Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
  • This step can also be done with a charcoal or electric grill.
  • Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
  • Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
  • While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
  • Mix it all until smooth and consistent.
  • Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
  • Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Nutrition Facts : Calories 287 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD



Grilled Eggplant and Fresh Mozzarella Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 medium globe eggplants
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cups arugula
2 cups fresh mozzarella large dice (you can tear instead of dice)
1 small red onion, thinly sliced

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
  • In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!

MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)



Melitzanosalata (Greek Eggplant (Aubergine) Spread) image

Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.

Provided by evelynathens

Categories     Spreads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 flask eggplants (the common kind found everywhere)
1 small grated onion
1 -2 garlic clove, crushed
1 1/2 tablespoons tahini
1/2 cup olive oil
1 -2 tablespoon red wine vinegar
3 -5 drops liquid smoke (optional)
salt and pepper

Steps:

  • Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
  • allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
  • Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
  • Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
  • Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.

ROASTED EGGPLANT SALAD



Roasted Eggplant Salad image

In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 12

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

Steps:

  • Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
  • Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
  • Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

EGGPLANT SALAD (MELITZANOSALATA)



Eggplant Salad (Melitzanosalata) image

Make and share this Eggplant Salad (Melitzanosalata) recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Peppers

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs eggplants (about 3 or 4 long eggplants)
1 small onion, grated
2 garlic cloves, crushed
1 large tomatoes, peeled, seeded & chopped into small pieces
3/4 cup olive oil
1 tablespoon vinegar
salt and pepper, to taste
ripe olives
1 large green pepper, seeded and sliced into rings

Steps:

  • Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
  • Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
  • Peel eggplants whil still hot and chop flesh into small pieces.
  • Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
  • Place in salad bowl and garnish with olives and green pepper rings.

Nutrition Facts : Calories 310.7, Fat 27.6, SaturatedFat 3.8, Sodium 8.1, Carbohydrate 16.8, Fiber 8.8, Sugar 7.3, Protein 3

MELITZANOSALATA (GRILLED EGGPLANT SALAD WITH TOMATO, VINEGAR, AND PARSLEY)



Melitzanosalata (Grilled Eggplant Salad with Tomato, Vinegar, and Parsley) image

The recipe for this exotic salad is from "The New Greek Cuisine" by Jim Botsacos.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 14

3 whole eggplants (about 4 pounds)
Vegetable oil, for grill pan
2 minced cloves garlic
3/4 cup finely chopped yellow onion
1/2 cup canned peeled whole plum tomatoes, seeded, squeezed to remove excess liquid, and finely chopped
1/4 cup plain Greek yogurt
1/3 cup red-wine vinegar
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
About 3 tablespoons seltzer water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
Warm pita bread triangles, for serving

Steps:

  • Preheat grill pan over high heat. Place a wire rack on a baking sheet; set aside.
  • Pierce each eggplant in a few places with a fork. Lightly oil grill pan with vegetable oil. Place eggplants on the grill pan and top with a heavy, flat lid, turning occasionally to prevent burning, until the eggplants are soft and the skin is black, about 15 minutes. Using a spatula, transfer eggplants to reserved baking sheet to cool.
  • When eggplants are cool, peel and discard the skin as well as any accumulated juices. Coarsely chop the eggplant and place it in the bowl of an electric mixer fitted with the paddle attachment. Add garlic, onion, and tomatoes; beat on medium speed for 1 minute. Add yogurt, and beat for an additional minute.
  • With the mixer still on medium speed, slowly add vinegar and lemon juice. When blended, with the mixer still running, add the olive oil in a slow, steady steam. Begin adding seltzer, 1 tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose. Stir in parsley and oregano; season with salt and pepper.
  • Transfer to a nonreactive container, cover, and refrigerate at least 8 hours or up to overnight before serving with warm pita triangles.

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2013-05-15 Peel the eggplants and dice the pulp. Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden …
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4.8/5 (673)
Total Time 1 hr 10 mins
Category Dips
Calories 201 per serving
  • To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
  • For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
  • Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.


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From aliostours.com


MELITZANOSALATA RECIPE | SAUCED - SERIOUS EATS
2018-08-30 Let pulp drain for 5 to 10 minutes. Transfer eggplant to workbowl of food processor fitted with steel blade. Add garlic and lemon juice and pulse to combine. With the food processor running, slowly add olive oil in a steady stream through the feed tube. Transfer to a medium bowl and stir in parsley and season with salt and pepper to taste.
From seriouseats.com


EGGPLANT SALAD (MELITZANOSALATA) - THE OLIVE AND THE SEA | RECIPE …
Jun 5, 2022 - This particular recipe is one recreated from a meal we enjoyed last summer at a seaside restaurant in Porto Cheli. The pimento, parsley, and red onion add wonderful color and flavor to the salad. Served at room temperature or chilled, the salad is light, refreshing, and a wonderful way to enjoy the all too often undera…
From pinterest.com


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Top Asked Questions

How to make eggplant melitzanosalata?
Peel the eggplants and dice the pulp. Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream.
How to make eggplant parmesan?
Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly. 3. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato and parsley and mix with a fork to combine well.
How do you make Greek Eggplant Dip?
(If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
What is melitzanosalata and how do you pronounce it?
Melitzanosalata is pronounced meh-lee-tza-no-sa-lata. It is derived from two Greek words - melitzana (eggplant) and salata (salad), which translates as eggplant salad. You’ll often see it in a Greek restaurant labelled as “Greek eggplant salad.”

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