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.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat.

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  • 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

99 calories; protein 3.4g 7% DV; carbohydrates 7g 2% DV; fat 6.9g 11% DV; cholesterol 14mg 5% DV; sodium 179.1mg 7% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
06/24/2008
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 and again! Read More
(27)
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2008
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 and again! Read More
(27)
Rating: 5 stars
07/31/2009
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 adjustments for what we had. I added one can of garbanzo beans and left out the feta and tomato. But I did have some trouble cooking the eggplant. So I ended up not cooking it all the way I think. But no matter it still tastes great. Read More
(11)
Rating: 5 stars
06/30/2010
I used everything except the feta. It was a nice fresh tasting recipe. Read More
(10)
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Rating: 5 stars
09/19/2011
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. Read More
(9)
Rating: 5 stars
08/18/2011
The recipe is great.I did not change anything and it was just like we eat in Thassos this summer. Read More
(6)
Rating: 5 stars
08/15/2011
Wonderful Recipe! I doubled the eggplant and tomatoes and it was absolutely excellent! Read More
(5)
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Rating: 5 stars
09/04/2013
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. Read More
(3)
Rating: 5 stars
08/26/2012
This was delicious and very easy to make. My grill was not working properly so the eggplant was only partially cooked in the time I needed it so I diced it up and use the olive oil and 1 small minced clove of garlic to sauté it until it was fully cooked removed it from the heat. and mixed in the rest of the ingredients while eggplant was still hot. Chilled for an hour and it was wonderful. I will make this again for sure. Read More
(2)
Rating: 5 stars
05/07/2014
It was a very refreshing dish. I made it exactly according to the recipe. I loved it. Read More
(2)
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