Εggplant Salad - Melitzanosalata

The eggplant is a basic Mediterranean Summer cooking ingredient. This eggplant salad, melitzanosalata in Greece, is usually served as a dip or spread with pita bread or vegetable sticks but can also be served as a appetizer or side dish to any barbeque cookout.

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3 large, round eggplants-aubergines
100 gr of olive oil
1 lemon
1 onion
salt & white pepper


Chop the onion and place in a cup of water.

Rinse and dry the aubergines and prick them with a fork.

Bake the aubergines in an oven or on charcoal for about an hour. Remove from the heat.

Peel  off the skin, remove the seeds, cut  them in long slices and lay on a cutting board.

Mash them with a wooden spoon or a pestle.

Drain the onion well. Put the aubergines in a bowl add the onion, the salt, pepper and blend.

Add  lemon, oil and beat  the mixture well.

Sprinkle with finely chopped parsley or garnish with 2 or 3 sprigs of parsley.