Melitzanosalata Agioritiki (Athenian Eggplant Salad) Recipe - Allrecipes.com
Melitzanosalata Agioritiki (Athenian Eggplant Salad) Recipe
  • READY IN ABOUT 2 hrs

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 50 mins

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 More Reviews

Jun 24, 2008

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!

 
Jun 30, 2010

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

 

14 Ratings

Jul 31, 2009

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.

 
Sep 19, 2011

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.

 
Aug 18, 2011

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

 
Aug 15, 2011

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

 
Sep 04, 2013

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.

 
Aug 26, 2012

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 small minced clove of garlic to sauté it until it was fully cooked, removed it from the heat. and mixed in the rest of the ingredients while eggplant was still hot. Chilled for an hour and it was wonderful. I will make this again, for sure.

 

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Nutrition

  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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