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
- 1/4 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!
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.
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.
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.
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OLIVE OIL AND VINEGAR VINAIGRETTE
Serving Size 1
Amount Per Serving Calories 287Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 150mgCarbohydrates 27gFiber 7gSugar 10gProtein 3g