Melitzanosalata (Eggplant Salad)

Name: Melitzanosalata (Eggplant Salad)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 0.25 TBSP Red Wine Vinegar; 0.5 Large Eggplant; 0.5 clove Garlic; 0.25 Lemon; 1.25 TBSP Extra Virgin Olive Oil; 0.5 TBSP Flat-Leaf Parsley; 0.25 TSP Kosher Salt; 0.0625 TSP Pepper (Black)

Melitzanosalata is a smoky, silky Greek eggplant salad that's brightened with lemon and tangy vinegar, then rounded out with garlic and fresh parsley. Serve it as a mezze with warm pita or crusty bread for a simple, vibrant starter or side.

Melitzanosalata is a smoky, silky Greek eggplant salad that's brightened with lemon and tangy vinegar, then rounded out with garlic and fresh parsley.... Show more

4.0

•⏳55min•👨‍🍳Easy

vegan

~0,50€ / serving

low calorie

easy

gluten free

low carb

Method

Wash and prick

Rinse the eggplants under cool water and pat them dry. Prick them all over with a fork so the skins don't burst as they cook.

Preheat the broiler

Position an oven rack about 6 inches from the heat source and preheat the broiler.

Broil the eggplants

Set the eggplants on a baking sheet and broil for 12 minutes. Flip them over, then broil for 12 to 15 minutes more, until the skins are deeply blistered and the flesh feels collapsed and very soft.

Cool and peel

Transfer the hot eggplants to a plate and let them cool until you can handle them, about 10 minutes. Split them open, peel away the charred skins, and scoop the soft flesh into a colander.

Drain the pulp

Let the eggplant flesh drain for 10 minutes, then press it gently with the back of a spoon to remove any extra moisture.

Chop the herbs

While the eggplant drains, finely mince the garlic and chop the flat-leaf parsley.

Mix the salad

Transfer the drained eggplant to a bowl and mash it with a fork, leaving some texture. Fold in the garlic, Red Wine Vinegar, lemon juice, Extra Virgin Olive Oil, parsley, Kosher Salt, and Pepper (Black) until everything is evenly combined and glossy. Taste and brighten with a little more lemon or vinegar if you want it sharper.