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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tomato, seeded and chopped
chopped fresh parsley
extra-virgin olive oil
distilled white vinegar
crumbled feta cheese
salt to taste
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 99
** Calories from Fat: 62
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