Eggplant Salad Melitzanosalata Recipes

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MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)



Melitzanosalata Agioritiki (Athenian Eggplant Salad) image

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.

Provided by constantina

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g

MELITZANOSALATA - TRADITIONAL GREEK EGGPLANT SALAD RECIPE



MELITZANOSALATA - traditional Greek eggplant salad recipe image

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Provided by Filippo Trapella - philosokitchen.com

Time 1h20m

Number Of Ingredients 8

2 big eggplants
1 clove garlic
1/4 cup red onion (30 g)
1 tbsp fresh parsley (alternatively, fresh mint)
6 tbsp extra-virgin olive oil
1 tsp white vinegar
1 sprinkle black pepper
to taste table salt

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.

Nutrition Facts : Calories 287 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

EGGPLANT SALAD (MELITZANOSALATA)



Eggplant Salad (Melitzanosalata) image

Make and share this Eggplant Salad (Melitzanosalata) recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Peppers

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs eggplants (about 3 or 4 long eggplants)
1 small onion, grated
2 garlic cloves, crushed
1 large tomatoes, peeled, seeded & chopped into small pieces
3/4 cup olive oil
1 tablespoon vinegar
salt and pepper, to taste
ripe olives
1 large green pepper, seeded and sliced into rings

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.

Nutrition Facts : Calories 310.7, Fat 27.6, SaturatedFat 3.8, Sodium 8.1, Carbohydrate 16.8, Fiber 8.8, Sugar 7.3, Protein 3

ROASTED EGGPLANT SALAD



Roasted Eggplant Salad image

In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 12

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

Steps:

  • Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
  • Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
  • Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

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  • To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
  • For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
  • Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.


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