Best 2 Melitzanosalata Agioritiki Athenian Eggplant Salad Recipes
"Melitzanosalata agioritiki" is a traditional Greek eggplant salad from Mount Athos. This healthy and flavorful dish is typically served as an appetizer or spread on slices of bread. The main ingredients used in making this salad are roasted eggplants, olive oil, onions, garlic, and lemon juice. The preparation involves charring the eggplants, which imparts a smoky flavor, and then mashing them with the other ingredients to create a smooth and creamy texture. The salad is characterized by its vibrant purple color and a balance of tangy, smoky, and slightly bitter flavors. Get ready to embark on a culinary journey as we explore the deliciousness of "melitzanosalata agioritiki athenian eggplant salad"!
Here are our top 2 tried and tested recipes!
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 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.
Tips:
- To ensure the smoothest texture, use a food processor or blender to puree the eggplant mixture.
- If you don't have a food processor or blender, you can mash the eggplant with a fork until it reaches a smooth consistency.
- For a tangy flavor, use fresh lemon juice. If you don't have fresh lemon juice, you can use bottled lemon juice, but be sure to dilute it with water.
- If you like a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the mixture.
- For a more decadent salad, add some crumbled feta cheese or grated Parmesan cheese.
- Serve the salad immediately or chill it for later. It will keep for up to 3 days in the refrigerator.
Conclusion:
Melitzanosalata Agioritiki, or Athenian Eggplant Salad, is a delicious and versatile dish that can be enjoyed as an appetizer, a side dish, or a spread. It's easy to make and can be tailored to your own taste preferences. Whether you like it tangy, spicy, or cheesy, this salad is sure to please. So next time you're looking for a quick and flavorful dish, give this recipe a try. You won't be disappointed!
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