For an even smokier flavor, you can roast the eggplant directly over an open flame on a gas stovetop, using tongs to turn it until charred. If you don't have a grill, you can roast the eggplant in a 400°F (200°C) oven until tender, about 45 minutes to 1 hour. Feel free to adjust the amount of vinegar to your preference. Some prefer a tangier salad. A pinch of dried oregano or a clove of minced garlic can add extra depth of flavor. This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Melitzanosalata Agioritiki (Athenian Eggplant Salad)
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS51
Transport yourself to the sun-drenched shores of Greece with this vibrant and smoky eggplant salad. Melitzanosalata Agioritiki, inspired by the monastic gardens of Mount Athos, is a refreshing blend of tender eggplant, briny feta, and aromatic herbs. Perfect as a light lunch, a mezze platter centerpiece, or a delectable spread on crusty bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol14 mg
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Fiber3 g
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Protein3 g
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Saturated Fat3 g
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Sodium179 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Grill: Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking. (5 minutes)
02
Step
20 mins
Char the Eggplant: Pierce the eggplant several times with a fork. Place the eggplant on the preheated grill and cook, turning occasionally, until the skin is completely charred and the eggplant is soft and yielding. This will impart a delightful smoky flavor. (15-20 minutes)
03
Step
10 mins
Cool and Prep the Eggplant: Remove the eggplant from the grill and let it cool slightly until it's comfortable to handle. Carefully peel off and discard the charred skin. Dice the eggplant pulp into small pieces. (10 minutes)
04
Step
2 mins
Combine Ingredients: In a medium-sized bowl, combine the diced eggplant pulp, finely diced onion, chopped tomato, crumbled feta cheese, and chopped fresh parsley.
05
Step
1 hrs
Dress the Salad: Drizzle the extra-virgin olive oil and vinegar over the ingredients. Gently mix everything together until well combined. (2 minutes)
06
StepChill and Season: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop. Before serving, taste and season with sea salt and freshly ground black pepper (if using) to your liking. (60 minutes)
07
StepServe: Serve chilled as a salad, a dip with pita bread or crudités, or as a topping for grilled bread or crostini.
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Tavares Buckridge
Jun 2, 2025I made this for a party, and it was a huge hit. Everyone loved it!
Keyon Witting
Feb 14, 2025Absolutely divine! The smoky flavor of the eggplant is incredible.
Juliana Torp
Jan 29, 2025So easy to make, and the perfect summer salad.
Andreanne Hilpert
Dec 30, 2024This recipe is a keeper. I've made it several times, and it's always delicious.
Emanuel Dare
Dec 11, 2024I added a pinch of red pepper flakes for a little heat, and it was fantastic!