Greek Eggplant Salad Recipe

Greek eggplant salad, also called melitzanosalata, is a simple and quick preparation. In addition, it is ideal as a starter or to accompany any meal. You should also know that this salad has many variants, since sometimes it is mixed with other ingredients, but this preparation that we provide is the base of the traditional salad. The result is a flavorful cream that can be spread on pita bread or toast.

We teach you how to make easy Greek eggplant salad. Don’t miss it and keep reading!

Ingredients to make Greek Eggplant Salad:

1. 2 eggplant pods
2. 2 garlic cloves
3. 2 tablespoons of lemon juice
4. 1 pinch of salt
5. 1 cup of olive oil
6. 1 handful of chopped parsley
7. 1 pinch of pepper

How to make Greek Eggplant Salad:

• To get started with the Greek Eggplant Salad recipe, first grill the eggplants. To do this, wash, cut them in half and make cuts in the eggplant meat. Next, add them to a baking dish with a splash of olive oil and place them in the oven at 200ºC until they are ready, approximately 30-40 minutes.
• When the aborigines are done, let them cool so you can handle them well. Then peel them and remove the skin. On the other hand, you must chop the eggplant meat with a knife.
• Trick: the aborigine should be finely chopped, it can also be crushed.
• Add the finely chopped aborigine to a bowl and then peel the garlic cloves. Also wash the parsley and finely chop it.
• Tip: if you don’t like the taste of garlic very much, you can add one or leave it out.
• Add the garlic, the chopped parsley, and the two tablespoons of lemon juice to the aborigine source so that the aborigine does not brown and mix everything very well. Next, add salt, pepper and parsley, try if you have to rectify. This roasted eggplant salad also contains a good splash of olive oil.
• Let the salad rest in the fridge for a while or until serving time, so that it acquires the flavors. Ideally, let a couple of hours pass. The Greek eggplant salad is ready!