Description
There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called ‘agioritiki’ named from mount Athos (Agion Oros). It’s refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
Ingredients
- 1 large eggplant, washed
- 1 tomato, seeded and chopped
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons distilled white vinegar
- ½ cup crumbled feta cheese
- salt to taste
Instructions
- Preheat an outdoor grill for medium-high heat.
- Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill
- turning often
- until the skin is charred and the eggplant is tender
- about 15 minutes. Set aside until cool enough to handle.
- Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl
- and add tomato
- onion
- parsley
- olive oil
- vinegar
- and feta cheese; mix well. Refrigerate for one hour
- and season to taste with salt before serving.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 50 mins
Servings: 8