Best 3 Eggplant Salad Melitzanosalata Recipes
**Introduction:**
Discover the delectable flavors of the Mediterranean with melitzanosalata, a traditional Greek eggplant salad that enchants taste buds with its smoky, creamy, and tangy notes. This irresistible dish is a delightful appetizer, dip, or spread that transforms simple ingredients into a culinary masterpiece. Our comprehensive guide offers three variations of melitzanosalata, each with its unique charm. From the classic roasted eggplant salad to a refreshing yogurt-based version and a piquant variation featuring roasted red peppers, these recipes cater to diverse palates and preferences. Embark on a culinary journey to the heart of Greece with our melitzanosalata extravaganza.
**Recipes:**
1. **Classic Roasted Eggplant Salad:**
This timeless recipe captures the essence of traditional melitzanosalata. Savor the smoky, charred flavors of roasted eggplants blended with garlic, onions, and a symphony of herbs and spices. Tangy red wine vinegar and fresh lemon juice add a vibrant touch, while creamy Greek yogurt lends a luscious texture.
2. **Refreshing Yogurt-Based Melitzanosalata:**
Experience a lighter, yet equally flavorful twist on melitzanosalata. This recipe combines roasted eggplants with tangy Greek yogurt, creating a creamy and refreshing dip. A medley of herbs, including dill, parsley, and mint, adds a burst of freshness, while a hint of garlic and lemon juice elevates the flavors.
3. **Piquant Roasted Red Pepper Melitzanosalata:**
Indulge in a smoky and slightly spicy variation of melitzanosalata. Roasted red peppers bring a vibrant hue and a touch of heat to the classic eggplant salad. The addition of roasted garlic, cumin, and paprika amplifies the smokiness, while a drizzle of olive oil adds a luxurious finish.
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 (GRILLED EGGPLANT SALAD WITH TOMATO, VINEGAR, AND PARSLEY)
The recipe for this exotic salad is from "The New Greek Cuisine" by Jim Botsacos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Preheat grill pan over high heat. Place a wire rack on a baking sheet; set aside.
- Pierce each eggplant in a few places with a fork. Lightly oil grill pan with vegetable oil. Place eggplants on the grill pan and top with a heavy, flat lid, turning occasionally to prevent burning, until the eggplants are soft and the skin is black, about 15 minutes. Using a spatula, transfer eggplants to reserved baking sheet to cool.
- When eggplants are cool, peel and discard the skin as well as any accumulated juices. Coarsely chop the eggplant and place it in the bowl of an electric mixer fitted with the paddle attachment. Add garlic, onion, and tomatoes; beat on medium speed for 1 minute. Add yogurt, and beat for an additional minute.
- With the mixer still on medium speed, slowly add vinegar and lemon juice. When blended, with the mixer still running, add the olive oil in a slow, steady steam. Begin adding seltzer, 1 tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose. Stir in parsley and oregano; season with salt and pepper.
- Transfer to a nonreactive container, cover, and refrigerate at least 8 hours or up to overnight before serving with warm pita triangles.
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:
- To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, unblemished skin.
- If you're short on time, you can skip the salting and draining steps and simply grill the eggplants directly.
- Be sure to let the grilled eggplants cool completely before handling them, as they will be very hot.
- If you don't have a grill, you can also roast the eggplants in a preheated oven at 425 degrees Fahrenheit for 25-30 minutes, or until they are tender and slightly charred.
- For a creamier salad, use a food processor to puree the eggplants instead of chopping them by hand.
- Feel free to add other ingredients to your salad, such as chopped tomatoes, cucumbers, onions, or feta cheese.
- Serve melitzanosalata as a dip with pita bread, crackers, or vegetables, or as a spread on sandwiches or wraps.
Conclusion:
Melitzanosalata is a delicious and versatile Greek salad that can be enjoyed as a dip, spread, or side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy eggplant, give melitzanosalata a try!
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