Melitzanosalata (Eggplant Salad)
Recipe type: Appetizer/Dip
Cuisine: Greek
Serves: 4-6
Smoky and refreshing, melitzanosalata will complement grilled meats and vegetables or can be served as an appetizer with a handful of warm pita or crusty bread.
  • 3 large eggplants
  • 4 cloves garlic, chopped
  • ½ cup olive oil, plus more for serving
  • 1 lemon, juiced
  • ½ green pepper, seeded and diced
  • 1 tomato, seeded and diced
  • ½ jalapeno, seeded and diced (optional)
  • 1 handful of Italian parsley, chopped
  • Salt and pepper, to taste
  1. Wash and dry the eggplants and prick each in a few places with a fork or knife. Wrap each eggplant in aluminum foil.
  2. Place eggplants over a gas, charcoal, or propane flame, turning frequently with tongs until soft. The eggplant should have a blackened skin. (You can also bake your eggplant.*)
  3. Remove from flame, remove the foil, and run the eggplants under cold water. Slice the eggplants in half immediately (if you let them cool too long the flesh will turn dark). Scoop out the flesh, place in a colander, and sprinkle with salt. Let them cool in a colander for 15 minutes.
  4. Place the eggplant in a food processor and add in the chopped garlic. Pulse while slowly adding the olive oil in a steady stream. Repeat with the lemon juice. (Don’t pulse the ingredients too much. You’ll want a chunky texture).
  5. Fold in the tomatoes and peppers and most of the parsley. Season with salt and pepper. Transfer to a serving dish, cover and chill for about one hour.
  6. Before serving, garnish with the remaining parsley and drizzle with olive oil.
*Baking eggplant instructions: Preheat the oven to 400 degrees. Place the eggplants on a baking sheet lined with aluminum foil and bake for about one hour until the skin is charred. Follow the same steps from #3 on.
Recipe by Eleni Saltas at