Name: Greek Roasted Eggplant Salad (Traditional Melitzanosalata Recipe)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 large eggplants, about 1 pound each, for a rich, creamy base; 3 roasted red peppers, chopped, fresh or jarred works equally well; 4 tablespoons extra virgin olive oil, for authentic Mediterranean flavor; 1 red onion, finely sliced, adds a sharp, fresh bite; 2 tablespoons fresh parsley, finely chopped, for herbaceous brightness; 2 cloves garlic, roughly chopped, adjust to your taste preference; 1 tablespoon vinegar, red wine or white wine vinegar works; 2 tablespoons fresh lemon juice, freshly squeezed is best; Salt and pepper, to taste; Optional toppings, kalamata olives, pomegranate seeds, or additional olive oil; Optional additions, smoked paprika, crumbled feta cheese, or tahini

Description

This authentic Greek Melitzanosalata features roasted eggplants and red peppers combined with fresh garlic, red onion, lemon juice, and herbs, creating a vibrant and flavorful Mediterranean dip. Perfect for entertaining guests, serving with warm pita bread, or enjoying as a light appetizer, this traditional salad captures the essence of Greek cuisine in every bite.

Ingredients

Scale

2 large eggplants, about 1 pound each, for a rich, creamy base
3 roasted red peppers, chopped, fresh or jarred works equally well
4 tablespoons extra virgin olive oil, for authentic Mediterranean flavor
1 red onion, finely sliced, adds a sharp, fresh bite
2 tablespoons fresh parsley, finely chopped, for herbaceous brightness
2 cloves garlic, roughly chopped, adjust to your taste preference
1 tablespoon vinegar, red wine or white wine vinegar works
2 tablespoons fresh lemon juice, freshly squeezed is best
Salt and pepper, to taste
Optional toppings, kalamata olives, pomegranate seeds, or additional olive oil
Optional additions, smoked paprika, crumbled feta cheese, or tahini

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 220°C (428°F) and let it fully preheat.
Prepare and roast: Place the eggplants and red peppers on a large baking sheet. Drizzle lightly with a bit of olive oil and roast for about 45 minutes, or until the eggplants are very soft and the peppers are slightly charred on the edges.
Cool and peel: Remove the sheet from the oven and set the vegetables aside to cool for about 10 minutes. Once they're cool enough to handle, peel away the charred skin from the peppers and the soft skin from the eggplants, using a paper towel to grip if needed.
Strain the eggplant: Place the peeled eggplants in a mesh strainer positioned over a mixing bowl. Let them rest for 15 minutes, gently pressing them with a spoon several times to drain the bitter liquid. Discard the drained juice.
Chop the vegetables: Transfer the drained eggplants to a cutting board and roughly chop them into bite-sized pieces. Chop the roasted red peppers into similar-sized pieces.
Make the dressing: In a large mixing bowl, combine the extra virgin olive oil, vinegar, lemon juice, salt, pepper, garlic, red onion, and fresh parsley. Stir everything together until well mixed.
Add the vegetables: Add the chopped eggplants and roasted red peppers to the dressing and stir until well combined, making sure all the vegetables are coated with the herbaceous mixture.
Taste and adjust: Sample your Melitzanosalata and adjust the seasoning with additional salt, pepper, or lemon juice as needed to suit your palate.

Prep Time: 15 minutes
Cook Time: 45 minutes