Delicious Greek Eggplant Salad Recipe: A Mediterranean Delight

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How to Make Greek Eggplant Salad

Are you looking for a fresh and flavorful summer dish? Look no further! Greek eggplant salad, or “Melitzanosalata,” is a tasty and healthy recipe that will transport you to the sunny coasts of Greece with every bite. Whether you’re a vegetarian, a foodie, or just someone who loves good food, this recipe is sure to delight your taste buds.

  • Number of Diners: 4
  • Difficulty: Easy
  • Estimated Preparation Time: 30 minutes


  • 2 large eggplants
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast for 45-50 minutes until the skin is blistered and the flesh is soft.
  3. Let the eggplants cool, then peel off the skin and chop the flesh.
  4. In a bowl, combine the chopped eggplant, minced garlic, olive oil, lemon juice, and parsley. Mix well.
  5. Season with salt and pepper to taste.
  6. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Benefits of Greek Eggplant Salad:

Not only is Greek eggplant salad a delightful and refreshing addition to any meal, but it’s also packed with nutrients and antioxidants from the fresh ingredients, making it a healthy choice for your body.

Recommendations and Advice:

If you want to add a little extra kick to this dish, try sprinkling some feta cheese on top before serving. It adds a creamy and savory element that pairs perfectly with the tangy flavors of the salad.

Curiosities about the Recipe:

The traditional Greek way of roasting the eggplants over an open flame gives the salad a unique smoky flavor that sets it apart from other eggplant dishes. It’s a simple technique that adds a whole new dimension to the dish.

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