Melitzanosalata (Greek Eggplant Salad) and Why Eat Eggplants

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4 from 60 votes

Melitzanosalata (Greek Eggplant Salad) and Why Eat Eggplants

5 minutes
Calories 180kcal


  • 4 eggplant (average
  • 1 white onion (average, / aubergines, 1 kg / 2.2 lb)
  • 4 cloves garlic (average, / aubergines, 1 kg / 2.2 lb)
  • 1 handful chopped parsley
  • 1/4 cup extra-virgin olive oil (average, / aubergines, 1 kg / 2.2 lb)
  • 1/2 teaspoon salt (average, / aubergines, 1 kg / 2.2 lb)


  • Preheat the oven to 175 °C/ 350 °F.
  • Wash and dry the eggplants and place them on a baking sheet.
  • Do not cut or pierce them.
  • Place them in the oven and cook for 45-60 minutes.
  • When done, the eggplants should be soft.
  • An hour of cooking should be enough but if needed, cook for longer.
  • Meanwhile, peel and roughly chop the onion and place in a food processor.
  • Pulse until finely chopped.
  • Pour the olive oil into a bowl.
  • Place the onion into a cheesecloth or fine-mesh sieve.
  • Squeeze out the juices - as much as you can.
  • Discard the solids or keep them in the fridge for other uses (e.g.
  • adding to meat stews).
  • Mix the olive oil, freshly squeezed onion and lemon juice, mashed garlic and finely chopped parsley.
  • When the eggplants are soft, remove from the oven and let them cool down.
  • Cut the eggplants and scoop the flesh into a bowl.
  • Using a fork, mash the eggplant flesh into desired consistency - do not blend.
  • Add the oil and herb mixture and stir in well.
  • Season with salt and enjoy! Serve immediately as a side with meat like Pork skewers or use as dip for vegetables and low-carb crackers like Nut crackers - both recipes can be found in my apps and book.


Calories: 180kcal

Originally posted 2019-02-20 17:29:44.

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