Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Recipe by constantina from allrecipes.com
Dinner 2 Hr. 50 Mins.
Ingredients
8
8 servings
- •1 large eggplant, washed
- •1 tomato, seeded and chopped
- •1 small onion, diced
- •2 tablespoons chopped fresh parsley
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons distilled white vinegar
- •½ cup crumbled feta cheese
- •salt to taste
Instructions
- Preheat an outdoor grill for medium-high heat.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 99
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
Related Recipes
Eggplant Tomato Salad
Maroulosalata (Greek Romaine Salad)
Greek Veggie Salad II
Mamma Annette's Caponatina (Eggplant Salad)
Harissa Egg Salad
Greek Salad
Greek Salad IV
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Greek-Inspired Potato Salad
Simple Greek Yogurt Egg Salad
Eggplant and Tomato Salad
