Eggplant Salad Melitzanosalata Recipes

MELITZANOSALATA RECIPE

Steps:

• Keep the eggplant whole and pierce with a fork in a few places.
• Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
• Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
• Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
• At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
• Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

MELITZANOSALATA - TRADITIONAL GREEK EGGPLANT SALAD RECIPE

Steps:

• First of all, preheat the oven to 390° F (200° C).
• After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
• Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
• This step can also be done with a charcoal or electric grill.
• Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
• Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
• While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
• Mix it all until smooth and consistent.
• Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
• Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)

Steps:

• 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.

EGGPLANT SALAD (MELITZANOSALATA)

Steps:

• Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
• Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
• Peel eggplants whil still hot and chop flesh into small pieces.
• Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
• Place in salad bowl and garnish with olives and green pepper rings.