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Melitzanosalata—Greek Eggplant Salad

June 11, 2021
Melitzanosalata—Greek Eggplant Salad

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.

Featured in: From Souvlaki to Eggplant Salad, Greek Cuisine Is on the Rise in Israel

Recipe by: Shaily Lipa

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.

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