Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Made  times
constantina 15

"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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1 h 50 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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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...

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 a...

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

Quick and so easy. You can wrap the eggplant in foil and roast it in the oven if no grill is available. If you don't like raw onions this is not the dish for you.

The recipe is great.I did not change anything and it was just like we eat in Thassos this summer.

Wonderful Recipe! I doubled the eggplant and tomatoes and it was absolutely excellent!

This was a great way to use up summer garden produce. I used Japanese eggplant, green and yellow peppers, sweet onion and yellow squash. Simple and delicious.

It was a very refreshing dish. I made it exactly according to the recipe. I loved it.

This was delicious and very easy to make. My grill was not working properly, so the eggplant was only partially cooked in the time I needed it, so I diced it up and use the olive oil and 1 smal...

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