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.
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Feroz Kakar
[email protected]This salad is perfect for a summer picnic or potluck.
Getrude Mbedzi
[email protected]I'm always looking for new and interesting eggplant recipes. This one is definitely a keeper!
Adejare Aboidun
[email protected]This salad is a great way to use up leftover eggplant. It's also a healthy and delicious side dish.
Sindiswa Molefe
[email protected]I'm allergic to nuts, so I substituted the walnuts with sunflower seeds. It was still delicious!
Najmun Naher
[email protected]I made this salad exactly as the recipe says and it was delicious. However, I think it would be even better if you added a little bit of roasted red peppers.
John Thabo
[email protected]This salad is so easy to make and it's so delicious. I'll definitely be making it again.
Aisleen Monaghan
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. It's very flavorful and the texture is amazing.
Raham Madjabo
[email protected]This is a great recipe. I've made it several times and it's always a success.
Elizabeth Arthur
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
Jason Salm
[email protected]This is the best eggplant salad I've ever had! It's so flavorful and delicious. I used roasted eggplant instead of grilled, and it turned out perfectly.