Melitzanosalata - Aubergine Salad - Eggplant Salad Recipe

Name: Melitzanosalata - Aubergine Salad - Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 medium Japanese eggplants; 1 large onion; 1 -2 garlic clove, crushed; 1 large tomatoes, peeled & chopped into 1/4-inch pieces; ¾ cup olive oil; 1 tablespoon red wine vinegar; salt, to taste; fresh ground black pepper, to taste; black olives, garnish (optional); green pepper ring, garnish (optional)

Servings: persons

3 -4 medium Japanese eggplants
1 large onion
1 -2 garlic clove, crushed
1 large tomatoes, peeled & chopped into 1/4-inch pieces
¾ cup olive oil
1 tablespoon red wine vinegar
salt, to taste
fresh ground black pepper, to taste
black olives, garnish (optional)
green pepper ring, garnish (optional)

1
Preheat oven to 450F.
2
Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan.
3
Bake for about an hour or until soft.
4
Allow skin to turn black so as to give a smokey flavour.
5
Skin eggplants while hot and chop.
6
Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper.
7
Place in salad bowl and garnish with black olives and green pepper rings.
8
Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 -4 medium Japanese eggplants, 1 large onion, 1 -2 garlic clove, crushed, 1 large tomatoes, peeled & chopped into 1/4-inch pieces, and more.

Yes, Melitzanosalata - Aubergine Salad - Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Melitzanosalata - Aubergine Salad - Eggplant Salad

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