Eggplant Salad with Feta

This variation on traditional eggplant salad includes feta cheese for a creamy, tangy twist! This eggplant salad, known in Greece as melitzanosalata, is a beloved staple in Greek cuisine and an essential side dish at family gatherings, celebrations, and tavernas across the country.

STEP 1

Prepare the Eggplants:
Preheat your oven to 200°C (390°F). Prick the eggplants with a fork to allow steam to escape while roasting. Place them on a baking sheet lined with parchment paper.

STEP 2

Roast the Eggplants:
Roast the eggplants in the preheated oven for 30-40 minutes, until soft, wrinkled, and slightly charred on the outside. Remove them from the oven and allow to cool until you can handle them.

STEP 3

Peel and Prepare the Flesh:
Cut the cooled eggplants in half and scoop out the flesh with a spoon. Place the flesh inside a clean towel and gently squeeze out excess water to avoid a watery texture.

STEP 4

Mash and Season:
Transfer the eggplant flesh to a bowl and mash it with a fork or chop it roughly, depending on your preferred texture. Add the minced garlic, olive oil, and vinegar, and season with salt and pepper to taste. Mix until well combined.

STEP 5

Add Feta:
Add the crumbled feta cheese and gently fold it into the eggplant mixture. Adjust seasoning if necessary.

STEP 6

Serve:
Transfer the eggplant salad to a serving dish, garnish with chopped parsley, and drizzle with a little extra virgin olive oil.

This eggplant salad pairs perfectly with a glass of Gratsi white wine and fresh bread or pita. Enjoy!