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.
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J Flew
[email protected]This salad is so flavorful and refreshing. It's the perfect summer dish.
Malak Fouda
[email protected]I've never made melitzanosalata before, but this recipe made it easy. The salad turned out delicious and I will definitely be making it again.
becky pett
[email protected]This is a great recipe for a light and healthy lunch or dinner. I love the combination of grilled eggplant, tomato, and vinegar.
Felicita Delvalle
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique flavor and texture.
Mushtaq Ali
[email protected]This salad is a great way to use up leftover grilled eggplant. It's also a healthy and delicious side dish.
Morad Chaiheloudj
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind! The grilled eggplant is so delicious and the dressing is amazing. I will definitely be making this again.
Forex blues
[email protected]This is a great recipe! I made it for dinner last night and my family loved it. The grilled eggplant is so flavorful and the dressing is perfect.
Antionetta Bridges
[email protected]I love this salad! It's so easy to make and it's always a hit at parties.
Leon Le roux
[email protected]This is the best melitzanosalata I've ever had! The smoky flavor of the grilled eggplant is incredible. I highly recommend this recipe.
Brawling Boss
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The grilled eggplant is amazing and the dressing is out of this world. I will definitely be making this again.
Host-Solomon Towers
[email protected]This salad is so refreshing and flavorful. I love the combination of grilled eggplant, tomato, and vinegar. It's the perfect summer dish.
SHAISTA PERWEEN
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect appetizer or side dish for any occasion.
rajpootbhai
[email protected]This recipe is a keeper! The grilled eggplant is so flavorful and the dressing is perfect. I also appreciate that it's a healthy and easy-to-make dish.
Andria S.
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
bshabydady dady
[email protected]This melitzanosalata is absolutely delicious! The grilled eggplant adds a smoky, flavorful depth to the salad, and the combination of tomato, vinegar, and parsley is perfect. I will definitely be making this again!