How to Make Melitzanosalata Agioritiki (Athenian Eggplant Salad) - A Step-by-Step Guide

Melitzanosalata Agioritiki, also known as Athenian Eggplant Salad, is a classic Greek dish that combines the smoky flavor of roasted eggplant with the tangy taste of garlic, lemon, and herbs. This refreshing and versatile salad is perfect as a side dish for a summer BBQ, a spread for pita bread, or even as a topping for grilled meats and seafood.

The key to making a delicious Melitzanosalata Agioritiki is to start with fresh, high-quality ingredients. Look for firm and shiny eggplants...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8
  • Yield: 4 cups

  • 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

    99 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 14mg
    • Sodium: 179mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 3g
    • Vitamin C: 6mg
    • Calcium: 90mg
    • Iron: 0mg
    • Potassium: 260mg