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Greek Roasted Eggplant Salad – Melitzanosalata

Greek Roasted Eggplant Salad – Melitzanosalata

Anamaria Negoita
Greek Roasted Eggplant Salad – Melitzanosalata is a traditional Greek dish made with smoky roasted eggplants, sweet red peppers, garlic, and fresh herbs. This flavorful salad is perfect as a dip, spread, or side dish, offering a delightful taste of Mediterranean cuisine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Dip, Side Dish
Cuisine Greek, Mediterranean
Servings 4 people
Calories 117 kcal

Equipment

Ingredients
  

  • 2 large eggplants
  • 3 roasted red peppers chopped
  • 4 tbsp extra virgin olive oil
  • 1 red onion finely sliced
  • 2 tbsp parsley finely chopped
  • 2 cloves garlic roughly chopped
  • 1 tbsp vinegar
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 220°C (428°F).
  • Place the eggplants and red peppers on a baking sheet. Drizzle them with a bit of olive oil. Roast for about 45 minutes or until the eggplants are soft and the peppers are slightly charred.
  • Remove the eggplants and peppers from the oven and set them aside to cool for about 10 minutes. Once cooled, peel the skin off the eggplants and peppers.
  • Place the peeled eggplants in a mesh strainer over a mixing bowl. Let them rest for 15 minutes, pressing occasionally with a spoon to drain the bitter juices. Discard the juice.
  • Transfer the drained eggplants to a cutting board and roughly chop them. Also, chop the peeled red peppers.
  • In a mixing bowl, combine the olive oil, vinegar, lemon juice, salt, pepper, garlic, onion, and parsley. Stir well to make the dressing. Add the chopped eggplants, and red peppers. Stir until well combined.
  • Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Notes

  • Peeling the Eggplant and Peppers: It's easier to peel the vegetables when they are still slightly warm. Use a paper towel to grip the skins if they are too slippery.
  • Draining the Eggplant: Draining the eggplant is crucial to remove the bitter juices. This step ensures a sweeter and more pleasant-tasting salad.
  • Serving Suggestions: Serve Melitzanosalata with warm pita bread, crusty bread, or as a side dish to grilled meats and vegetables.
  • Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time.

Nutrition

Calories: 117kcal
Keyword Aubergine Salad, Eggplant Salad, Greek Eggplant Salad, Greek Salad, Melitzanosalata, Roasted Eggplant Salad
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