Melitzanosalata Agioritiki (Athenian Eggplant Salad)

This melitzanosalata agioritiki (Athenian eggplant salad) recipe uses eggplant, tomato, onion, parsley, and feta cheese. It's refreshing and smoky flavored.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 99 Calories

Ingredients

• 2 tablespoons distilled white vinegar
• salt to taste
• 2 tablespoons chopped fresh parsley
• 1 tomato, seeded and chopped
• 1 small onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 large eggplant, washed
• 0.5 cup crumbled feta cheese

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Pierce eggplant a few times with the tip of a paring knife or fork.

Step 3

Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.

Step 4

Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.