Best 2 Melitzanosalata Grilled Eggplant Salad With Tomato Vinegar And Parsley Recipes

**Discover the smoky, savory, and refreshing flavors of melitzanosalata, a traditional Greek grilled eggplant salad. This delightful dish combines the smoky char of grilled eggplant with the acidity of tomatoes and vinegar, the freshness of parsley and onion, and the richness of feta cheese. Whether you serve it as an appetizer or as part of a main meal, melitzanosalata is sure to impress your taste buds. In this article, we'll guide you through three irresistible variations of this classic Greek salad: the traditional melitzanosalata, a roasted red pepper version, and a spicy take with jalapeño peppers. Get ready to embark on a culinary journey that celebrates the vibrant flavors of the Mediterranean.**

Here are our top 2 tried and tested recipes!

MELITZANOSALATA (GRILLED EGGPLANT SALAD WITH TOMATO, VINEGAR, AND PARSLEY)

Melitzanosalata (Grilled Eggplant Salad with Tomato, Vinegar, and Parsley) image

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

Ingredients

3 whole eggplants (about 4 pounds)
Vegetable oil, for grill pan
2 minced cloves garlic
3/4 cup finely chopped yellow onion
1/2 cup canned peeled whole plum tomatoes, seeded, squeezed to remove excess liquid, and finely chopped
1/4 cup plain Greek yogurt
1/3 cup red-wine vinegar
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
About 3 tablespoons seltzer water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
Warm pita bread triangles, for serving

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)

Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

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

Ingredients

1 large eggplant, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
½ cup crumbled feta cheese
salt to taste

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

Tips:

Choose the right eggplant: Look for firm, unblemished eggplants that are heavy for their size. Avoid eggplants that are soft or have brown spots.
Grill the eggplant properly: Grill the eggplant over medium-high heat until it is tender and slightly charred. This will help to bring out the eggplant's flavor and make it easier to mash.
Don't overcook the eggplant: If you overcook the eggplant, it will become mushy and lose its flavor.
Use fresh ingredients: Fresh tomatoes, parsley, and vinegar will give your melitzanosalata the best flavor. If you can, use homegrown or farmers' market produce.
Season to taste: Be sure to taste your melitzanosalata before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar.

Conclusion:

Melitzanosalata is a delicious and versatile dish that can be enjoyed as a dip, spread, or salad. It is a great way to use up leftover grilled eggplant, and it is also a healthy and flavorful addition to any meal. So next time you are looking for a new and exciting way to enjoy eggplant, give melitzanosalata a try!