MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
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
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 (GREEK EGGPLANT (AUBERGINE) SPREAD)
Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
- allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
- Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
- Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
- Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
MELITZANOSALATA (GRILLED EGGPLANT SALAD WITH TOMATO, VINEGAR, AND PARSLEY)
The recipe for this exotic salad is from "The New Greek Cuisine" by Jim Botsacos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Preheat grill pan over high heat. Place a wire rack on a baking sheet; set aside.
- Pierce each eggplant in a few places with a fork. Lightly oil grill pan with vegetable oil. Place eggplants on the grill pan and top with a heavy, flat lid, turning occasionally to prevent burning, until the eggplants are soft and the skin is black, about 15 minutes. Using a spatula, transfer eggplants to reserved baking sheet to cool.
- When eggplants are cool, peel and discard the skin as well as any accumulated juices. Coarsely chop the eggplant and place it in the bowl of an electric mixer fitted with the paddle attachment. Add garlic, onion, and tomatoes; beat on medium speed for 1 minute. Add yogurt, and beat for an additional minute.
- With the mixer still on medium speed, slowly add vinegar and lemon juice. When blended, with the mixer still running, add the olive oil in a slow, steady steam. Begin adding seltzer, 1 tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose. Stir in parsley and oregano; season with salt and pepper.
- Transfer to a nonreactive container, cover, and refrigerate at least 8 hours or up to overnight before serving with warm pita triangles.
ROASTED EGGPLANT SALAD
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
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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MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP)
From mygreekdish.com
4.8/5 (662)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
- 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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