Eggplant Salad (Melitzanosalata)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Recipe by Chrissa Paradissis' The Best Book of Greek Cookery. It was found in The Good Cook Salads

Ingredients Nutrition


  1. Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
  2. Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
  3. Peel eggplants whil still hot and chop flesh into small pieces.
  4. Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
  5. Place in salad bowl and garnish with olives and green pepper rings.
Most Helpful

Awesome eggplant salad! Made as written, using black olives as I assumed that ripe olives should be black ones. I love eggplant everything, and this one will be a keeper. Thanks for sharing!<br/>Made for ZWT 9 / Greece for The Apron String travelers

Mia in Germany July 16, 2013

Garlic goodness. I did bake as directed. It became soft before it got to char. Next time for the smokiness I`ll char stove top right over the open flame or outdoors on the grill. But in the end it was yummy. I did add fresh minced parsley, white balsamic vinegar and cut back on the oil because I didn't use the whole 3 pounds. Thanks Made for Veggie tag.

Rita~ September 07, 2011