Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Name: Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large eggplant, washed; 118 milliliters crumbled feta cheese; 2 Tbsps chopped fresh parsley; 2 Tbsps extra-virgin olive oil; 1 small onion, diced; 4 servings salt to taste; 1 tomato, seeded and chopped; 2 Tbsps distilled white vinegar

Melitzanosalatan Agioritiki (Athenian Eggplant Salad) might be a good recipe to expand your side dish repertoire. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 159 calories. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. If you have onion, salt, olive oil, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Melitzanosalata – Greek Eggplant Dip, Greek Grilled Eggplant Spread (Melitzanosalata), and Athenian Dog.

Instructions

Preheat an outdoor grill for medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Eggplant

Equipment you will use

Grill

Knife

Remove the skin from the eggplant and dice the pulp.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Feta Cheese