Greek Melitzanosalata, a delicious typical sauce from Greek (and Cypriot) cuisine made with eggplants. Its name comes from the Greek words “melitzana” meaning eggplant, and “salata” meaning salad.
Melitzanosalata is often served as an appetizer or side dish. It can be accompanied by pita, crunchy bread, or crackers. It is a versatile dish that can also be used as a dip for raw veggies or as a dressing for other dishes.
There are several variations of melitzanosalata, which may include ingredients like chopped onions, Greek yogurt, chopped nuts, or roasted red peppers. Each version adds a personal touch to the basic recipe.
This recipe is naturally vegan, gluten-free, and lactose-free.
In short, melitzanosalata is a tasty and healthy preparation that reflects the simplicity and goodness of Mediterranean cuisine.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or curiosities, you can leave a comment or use the contact form you find at the bottom of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying, Oven
- Cuisine: Greek
- Seasonality: Spring, Summer
- Energy 56.02 (Kcal)
- Carbohydrates 8.25 (g) of which sugars 4.47 (g)
- Proteins 1.48 (g)
- Fat 2.61 (g) of which saturated 0.39 (g)of which unsaturated 0.14 (g)
- Fibers 4.00 (g)
- Sodium 102.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 black oval eggplants
- 1 clove garlic
- 1 bunch parsley
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Air Fryer
- Blender
- Bowls
Greek Melitzanosalata Recipe
Start preparing the Greek melitzanosalata with the eggplants: after washing them, pierce them with the tines of a fork or a skewer.
Place the eggplants in the air fryer basket and cook at 392°F for about 25-30 minutes.
Once cooked, put them in a bowl and let them cool slightly.
Alternatively, you can cook the eggplants in a conventional oven at 428°F for about 1 hour.
Once slightly cooled, peel the eggplants and put the pulp in a blender.
Add also a garlic clove cut lengthwise and stripped of its germ, the leaves of a washed and dried parsley bunch.
Continue with the red wine vinegar, extra virgin olive oil, salt, and black pepper.
Blend until you obtain a smooth and savory cream.
Transfer the Greek melitzanosalata recipe onto a plate or bowl, dress with a bit of raw oil and, if desired, some Greek olives.
Serve immediately or store in the fridge.
Easy and Tasty Eggplant Recipes
Greek Melitzanosalata Recipe
Check this section to clear your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
Also try Tzatziki Sauce
FAQ (Questions and Answers)
How long does it last?
The melitzanosalata can be stored in the refrigerator for about 3-5 days in an airtight container.
Before serving, stir the melitzanosalata well to reintegrate the ingredients and obtain a uniform consistency.Can I substitute the vinegar?
Yes, using lemon juice is actually one of the most common versions.
Are there other versions besides those listed at the beginning of the article?
Of course: you can make melitzanosalata by adding tahini, feta, chili, tomatoes, mint, basil, or dill!
If you love recipes with Greek inspiration, also try Greek Chicken with Vegetables and Feta
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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