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Melitzanosalata Agioritiki (Athenian Eggplant Salad)
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
110 minutes
110 minutes
Try the 'Agioritiki' grilled eggplant salad - a refreshing, smoky summer dish originating from Mount Athos. It stays fresh in the fridge for three days and can be served as a salad or on whole-wheat bread slices.
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
- 0.5 cup crumbled feta cheese
- salt to taste
Instructions:
- Preheat grill to medium-high heat outdoors.
- Poke the eggplant with a paring knife or fork several times. Grill the eggplant on high heat, rotating occasionally, until the skin is charred and the flesh is soft, approximately 15 minutes. Let it cool before moving to the next step.
- Peel the eggplant and chop it finely. Combine it with diced tomato, onion, parsley, olive oil, vinegar, and feta cheese in a bowl; mix thoroughly. Chill for an hour, then add salt to taste before serving.