Best 2 Athenian Eggplant Salad Melitzanosalata Agioritiki Recipes
Discover the exquisite flavors of the Athenian Eggplant Salad, known as Melitzanosalata Agioritiki. This delightful dish is a staple of Greek cuisine and is prepared with smoky roasted eggplants, creamy Greek yogurt, tangy red wine vinegar, and aromatic herbs.
This recipe also offers a delightful spicy variation, the Melitzanosalata Pikantiki. This version adds a touch of heat with spicy peppers, creating a vibrant and flavorful twist on the classic salad.
Additionally, you'll find a vegan alternative, the Vegan Melitzanosalata, which uses tahini instead of yogurt, providing a rich and nutty flavor.
These three variations of the Athenian Eggplant Salad cater to diverse preferences and dietary needs, ensuring that everyone can enjoy this delicious and versatile dish.
MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
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
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
MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
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.
Tips:
- Select small to medium-sized eggplants, as they tend to have fewer seeds and a more tender texture.
- To ensure the eggplants are cooked evenly, pierce them with a fork or toothpick before roasting.
- Allow the roasted eggplants to cool completely before handling them, as this will prevent them from breaking apart.
- Use a food processor or blender to achieve a smooth and creamy consistency for the eggplant salad.
- Season the salad to your taste with lemon juice, salt, and pepper, and add chopped parsley for a refreshing touch.
Conclusion:
Athenian eggplant salad, also known as melitzanosalata agioritiki, is a delightful and versatile dish that combines the smoky flavor of roasted eggplants with a refreshing blend of lemon juice, garlic, and herbs. Its creamy texture and tangy taste make it a perfect appetizer, spread, or dip. Whether you're hosting a gathering or simply looking for a delicious and healthy snack, this salad is sure to impress with its authentic Greek flavors. Experiment with different variations, such as adding crumbled feta cheese or roasted red peppers, to create a personalized version of this classic recipe.
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