Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Ingredients1 h 50 m servings 99 cals
- 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.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 99 calories; 6.9 g fat; 7 g carbohydrates; 3.4 g protein; 14 mg cholesterol; 179 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was a fabulous recipe. I used my indoor electric grill and sliced the eggplant before grilling to speed it up. The only other change was to use white wine vinegar. I will make this again...
We went to the market and bought 4 pounds of eggplant. So I started looking for things to do with them and when I found your recipe I decided to give it a try. It is wonderful! I did make some a...
Quick and so easy. You can wrap the eggplant in foil and roast it in the oven if no grill is available. If you don't like raw onions this is not the dish for you.
The recipe is great.I did not change anything and it was just like we eat in Thassos this summer.
Wonderful Recipe! I doubled the eggplant and tomatoes and it was absolutely excellent!
This was a great way to use up summer garden produce. I used Japanese eggplant, green and yellow peppers, sweet onion and yellow squash. Simple and delicious.
It was a very refreshing dish. I made it exactly according to the recipe. I loved it.