Melitzanosalata Agioritiki (Athenian Eggplant Salad)
In my country, eggplant salad comes in various delicious forms, but one standout is the 'agioritiki' version, named after Mount Athos (Agion Oros). This variant boasts a refreshing, smoky flavor and can be kept in the refrigerator for up to three days. Enjoy it as a salad or spread it on slices of whole-wheat bread.
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
Instructions
- 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
Calories: 99kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 14mgSodium: 179mgPotassium: 260mgFiber: 3gSugar: 3gVitamin C: 6mgCalcium: 90mg
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