Eggplant Salad with Feta Recipe: Smoky Greek Melitzanosalata

EAT

ALEXANDRA'S KITCHEN

Eggplant Salad with Feta Recipe: Smoky Greek Melitzanosalata

Traditionally enjoyed with warm pita or crusty bread, melitzanosalata also pairs perfectly with grilled meats, fish, and fresh vegetables. It’s more than just a dish—melitzanosalata represents the essence of Greek hospitality and the joy of sharing food with loved ones.

By Alexandras Home

@home.alexandras

November 14, 2024

By Alexandras Home

Ingredients

3

medium eggplants
1

garlic clove, minced
3

tablespoons extra virgin olive oil, plus extra for drizzling
2

tablespoons vinegar (red or white)
1/4

cup (50 g) crumbled feta cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

TOTAL TIME

1 hour

servings

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. Keep your Mediterranean spread going with the creamy elegance of Phyllo-Wrapped Feta with Thyme and Honey, cozy up to a comforting Pot Roast with Buttery Whipped Potatoes, or find tranquil inspiration in Let There Be Light.

A bowl of baba ganoush garnished with chopped herbs and drizzled with olive oil sits on a wooden surface, with slices of rustic bread beside it.

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.

A woman in a red top and apron places eggplants on a baking tray lined with parchment paper. Nearby are a loaf of bread, a glass of white wine, and kitchen utensils on a wooden countertop.

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.

A person in a red apron holds a baking tray with three roasted eggplants on parchment paper. In the foreground are a loaf of bread, a plate with chopped garlic and sauce, a glass of white wine, and fresh herbs.

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.

A hand uses a spoon to scoop out the roasted flesh from a baked eggplant on a parchment-lined baking tray, with two other roasted eggplants and a piece of bread nearby.

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.

A spoon pours golden olive oil over a bowl of shredded mushrooms and chopped garlic on a wooden board. In the background, a wine glass and a carafe of white wine are visible.

STEP 5: Add Feta

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

A bowl of roasted eggplant topped with crumbled feta cheese sits on a wooden table next to a glass of white wine, a wine carafe, and a cutting board with bread.

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!

A close-up of a bowl of dip topped with chopped herbs and olive oil, with slices of bread on a wooden board and a glass of white wine in the background.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39