Best 2 Melitzanosalata Agioritiki Athenian Eggplant Salad Recipes
**Melitzanosalata Agioritiki: A Taste of Traditional Greek Cuisine**
Melitzanosalata Agioritiki, also known as Athenian Eggplant Salad, is a classic Greek appetizer or side dish that captures the essence of Mediterranean flavors. This delectable salad combines roasted eggplants, fresh herbs, tangy red wine vinegar, and the richness of olive oil to create a smoky, creamy, and utterly satisfying dish. In this comprehensive article, we'll take you on a culinary journey to explore the authentic recipe of Melitzanosalata Agioritiki, along with two additional variations that add a unique twist to this beloved dish. Get ready to tantalize your taste buds with the smoky, tangy, and irresistibly creamy goodness of this traditional Greek eggplant salad.
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:
- Use high-quality ingredients, especially the eggplant. Look for firm, glossy eggplants with no blemishes or bruises.
- Char the eggplant over an open flame or under a broiler. This will give it a slightly smoky flavor and help to remove the bitterness.
- Let the eggplant cool completely before handling it. This will make it easier to peel and chop.
- Use a sharp knife to chop the eggplant and other vegetables. This will help to prevent them from becoming mushy.
- Don't overmix the salad. A few gentle stirs is all that's needed to combine the ingredients.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Melitzanosalata Agioritiki, also known as Athenian Eggplant Salad, is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. Whether you prefer it spicy or mild, smoky or tangy, there is a Melitzanosalata Agioritiki recipe out there for you. So next time you're looking for a healthy and flavorful dish to enjoy, give Melitzanosalata Agioritiki a try. You won't be disappointed!
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