Israelis have long been drawn to Greek food. Many Israeli restaurants host occasional “Greek nights” or serve a few Greek items—mostly small dishes known as meze—as part of a broader menu. There are even a few Greek-inspired eateries, including Yassou—a modern tavern in a Tel Aviv beachfront hotel—and the Mediterranean-flavored Kalamata in Old Jaffa.
Melitzanosalata—Greek Eggplant Salad
June 11, 2021
Ingredients
For the Melitzanosalata—Greek Eggplant Salad
- 2medium-sized eggplants
- 1large tomato
- 1scallion stem, chopped
- ¼cup dill, finely chopped
- ¼cup parsley, finely chopped
- 3tablespoons olive oil
- 2tablespoons lemon juice
- 1garlic clove, crushed
- salt and ground black pepper
Yield: Serves 6
Preparation
To make eggplants
From My Balkan Kitchen by Shaily Lipa
- Step 1
Brown the eggplants directly over the flame of a gas range for a few minutes on each side until they’re soft and brown. (If you don’t have a gas range, put the eggplants on parchment paper in a baking dish and bake for an hour at 350 degrees, until soft.) Let them cool for 10-15 minutes. Peel them and let them lie for about an hour in a strainer in order to get rid of all the juices. Then you chop the eggplants and put them in a bowl.
To make the tomato
- Step 1
Carve an X on the tomato and insert it in boiling water for about a minute. Peel it, halve it, and remove the seeds. Cut the tomato into small cubes (1/4 inch) and add to the bowl with the eggplants.
To finish the salad
- Step 1
Add the rest of the ingredients to the bowl. Season with salt and pepper. Mix, taste, and adjust seasoning if needed.
- Step 2
Serve cold or at room temperature.
Can be kept in a sealed dish in the refrigerator for up to 4 days.