Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
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- 2 big eggplants
- 1 clove garlic
- ¼ cup (30 g) red onion
- 1 tbsp fresh parsley (alternatively, fresh mint)
- 6 tbsp extra-virgin olive oil
- 1 tsp white vinegar
- 1 sprinkle black pepper
- to taste table salt
GREEK MEZES TRADITION
Melitzanosalata, along with Tzatziki, Pita bread, roasted octopus, Souvlaki, Greek salad, and other delicious small plates, is one of the most traditional recipes that compose the Mezes: the classic Greek choice of appetizers served before the main course. Commonly, a classic Mezes is constituted by, at least 10 of different small courses: so, to enjoy a typical Greek gathering, remember to invite lots of friends for dinner, as the Greeks do!
BAKED EGGPLANT
First of all, preheat the oven to 390° F (200° C).
After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork. Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
This step can also be done with a charcoal or electric grill.
EGGPLANT PULP
Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp. Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
OLIVE OIL AND VINEGAR VINAIGRETTE
While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar. Mix it all until smooth and consistent.
MELITZANOSALATA RECIPE
Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well. Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
SKORDALIA RECIPE - Greek garlic mashed potatoes
PRINTABLE RECIPE
MELITZANOSALATA - traditional Greek eggplant salad recipe
Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
Ingredients
- 2 big eggplants
- 1 clove garlic
- ¼ cup red onion (30 g)
- 1 tbsp fresh parsley (alternatively, fresh mint)
- 6 tbsp extra-virgin olive oil
- 1 tsp white vinegar
- 1 sprinkle black pepper
- to taste table salt
Instructions
BAKED EGGPLANT
- First of all, preheat the oven to 390° F (200° C).
- After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
- Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
- This step can also be done with a charcoal or electric grill.
EGGPLANT PULP
- Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
- Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
OLIVE OIL AND VINEGAR VINAIGRETTE
- While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
- Mix it all until smooth and consistent.
MELITZANOSALATA RECIPE
- Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
- Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 287Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 150mgCarbohydrates 27gFiber 7gSugar 10gProtein 3g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Definitely going ti try this, love eggplant.
Nice 🙂
This recipe sounds delicious. I am going to make this for our Greek Easter Dinner with the pita..
Can I make this recipe a few days earlier? refrigerated?
Hi Linda, thanks for choosing my recipe 🙂
Yes, you can store it into the fridge up to a couple of days. Just serve Melitzanosalata at room temperature, adding a a splash of fresh olive oil before serving.
Happy cooking!
F.
Love this but mine is ever so slightly bitter, what did I do wrong?
Hi Jed,
Some eggplants can be a little bitter. Next time, try to discard as much seeds as possible; another thing you can do is salt the pulp after roasted, and let it rest 1 hour into a colander before seasoning.
Happy cooking 🙂
F.
LOVE this!
Thank you Jennifer 🙂
This recipe is excellent, and it tastes just like the eggplant salad in Greece!
Thank you Nancy, I'm glad you liked this!
Happy cooking 🙂
F.
Will be making soon ... recipe looks yummy...will let you know... thankyou
Thank you Anni,
Hope you'll like it! let me know 🙂
Happy cooking
F.
I love it
Thank you Nicoletta 🙂
Happy cooking!
F.
Great & easy recipe.
Thank you Allan!
Happy cooking 🙂
F.
So easy to make and wonderfully tasty - just like the dish I ate most days on my recent holiday in Crete!
Thank you Lisa!
Happy cooking 🙂
F.
Perfect!!!
Thank you Beverly!
Happy cooking 🙂
F.
That' great! I shall use mint. 🙂
Nice, let me know Agnes 🙂
Happy cooking!
F.
Delicious! Easy to follow. We have made this a few times and had no problem doubling or halving the recipe depending on how much we needed. We eat it with pita as a side to grilled chicken and peppers. Yum!
Thank you Catherine, I'm glad you liked my recipe 🙂
Happy cooking!
F.
Cannot wait to try this recipe! thank you for great images and clear instructions 🙂
Thank you Andrew!
Let me know if you'll like them,
Happy cooking 🙂
F.
I haven't made this recipe yet... but it was exactly what I was looking for.
Nice! Let me know Despina 🙂
Happy cooking!
F.
how finely should we chop the onions? does it matter?
Hi Helen,
In the recipe I suggest to mix the onions along with the oil, the vinegar, salt and pepper. You can use any type of electric blender.
Happy cooking 🙂
F.
good stuff
Thank you Ron!
Happy cooking 🙂
F.