Melitzanosalata Traditional Greek Eggplant Salad 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

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