Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Description
This melitzanosalata agioritiki (Athenian eggplant salad) recipe uses eggplant, tomato, onion, parsley, and feta cheese. It's refreshing and smoky flavored.
Ingredients
•
1 large eggplant, washed
•
1 small onion, diced
•
1 tomato, seeded and chopped
•
1/2 cup crumbled feta cheese
•
2 tablespoons chopped fresh parsley
•
2 tablespoons extra-virgin olive oil
•
2 tablespoons distilled white vinegar
•
salt to taste
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Pierce eggplant a few times with the tip of a paring knife or fork.
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.
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.