Melitzanosalata, an eggplant salad from the monks of mount Athos
Melitzanosalata is an eggplant salad, a delicious appetizer, loved by everyone in Greece. Great “mezes” for ouzo and tsipouro. Today we will make the version of the monks of mount Athos, who are not make the eggplants into a paste but they cut them into pieces or simply pressed with a fork. The secret of its success lies in the roasting of the eggplant which gives a wonderful smoky aroma.
Simple ingredients and just a stir in the bowl are enough to prepare. Its combination with garlic has always been perfectly suitable, so in this case it is the star, so don’t miss it under any circumstances, even if you are not a fan. A good vinegar has always complemented this coexistence with flavor but here the sweetness of the roasted red pepper creates a very delightful contrast and gives perfect balance. The chopped parsley gives its aroma as well as its freshness. Virgin olive oil that shimmers on the plate and takes you on a journey to the olive groves of Greece.
And here somewhere, normally the recipe ends but I can’t resist and add some grated feta cheese. Its sweet saltiness and its deliciousness are what can take off an admittedly perfect dish. It is also a perfect snack. Try it on toasted bread or in a sandwich, it’s fantastic!
Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes. Don’t forget to turn on the subtitles!
Ingredients
- 3 eggplants
- 1 red pepper
- 1 clove of garlic or as much as you like
- 3 Tbsp of finelly chopped parsley
- 3 Tbsp of olive oil
- 1 Tbsp of vinegar
- Salt and pepper
- 50 gr grated feta, optional
Preparation
Pierce the eggplants with a fork and bake them on the grill or in the oven until they are soft inside. Of course, the best of all, if possible, is to grill them directly in a flame so that the skin is charred and gives the eggplant salad its smoky flavor. Along with the eggplants roast the pepper too.
After they have softened, leave them aside to cool and remove the flesh with a spoon. Remove the seeds that are gathered in clusters and put the eggplants on a clean kitchen towel with which we squeeze the eggplants to expel all the excess liquid.
Remove also the skin and seeds of the pepper and cut it into small pieces. Then put the eggplants in a bowl and mash them with a fork or cut them into smaller pieces with a knife. Add the rest of the ingredients and mix.
Enjoy!
Nanà…
Melitzanosalata, an eggplant salad from the monks of mount Athos
Ingredients
- 3 eggplants
- 1 red pepper
- 1 clove of garlic or as much as you like
- 3 Tbsp of finelly chopped parsley
- 3 Tbsp of olive oil
- 1 Tbsp of vinegar
- Salt and pepper
- 50 gr grated feta, optional
Preparation
Pierce the eggplants with a fork and bake them on the grill or in the oven until they are soft inside. Of course, the best of all, if possible, is to grill them directly in a flame so that the skin is charred and gives the eggplant salad its smoky flavor. Along with the eggplants roast the pepper too.
After they have softened, leave them aside to cool and remove the flesh with a spoon. Remove the seeds that are gathered in clusters and put the eggplants on a clean kitchen towel with which we squeeze the eggplants to expel all the excess liquid.
Remove also the skin and seeds of the pepper and cut it into small pieces. Then put the eggplants in a bowl and mash them with a fork or cut them into smaller pieces with a knife. Add the rest of the ingredients and mix.
Source: https://cookeatup.com/en/melitzanosalata-agioreitiki/
