Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 50 m
constantina
Recipe by  constantina

“There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. Preheat an outdoor grill for medium-high heat.
  2. 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.
  3. 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.

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Reviews (9)

Rate This Recipe
dwhill
24

dwhill

This was a fabulous recipe. I used my indoor electric grill and sliced the eggplant before grilling to speed it up. The only other change was to use white wine vinegar. I will make this again and again!

RR
9

RR

I used everything except the feta. It was a nice, fresh tasting recipe.

pricefamilyx6
9

pricefamilyx6

We went to the market and bought 4 pounds of eggplant. So I started looking for things to do with them and when I found your recipe I decided to give it a try. It is wonderful! I did make some adjustments for what we had. I added one can of garbanzo beans and left out the feta and tomato. But I did have some trouble cooking the eggplant. So I ended up not cooking it all the way I think. But no matter, it still tastes great.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 99 cal
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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