Melitzanosalata Grilled Eggplant Salad With Tomato Vinegar And Parsley 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

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

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