Eggplant Salad (Salata Melitzanas)(Greek)
A smoky, flavorful Greek eggplant salad featuring roasted eggplant, fresh herbs, and tangy vinegar, perfect for light lunches, mezze platters, or as a versatile side dish.
Ingredients
Instructions
- Bake the eggplant in a 350°F (175°C) oven for 1 hour or until soft.
- Remove the skin and chop the flesh.
- In a bowl, combine the chopped eggplant, chopped onion, salt, pepper, olive oil, and vinegar.
- Garnish with chopped parsley, tomato wedges, and olives before serving.
Tips & Substitutions
For a smoky flavor, consider grilling the eggplant instead of baking it. If you're short on time, you can use jarred roasted eggplant instead of fresh. Adjust the vinegar to your taste; balsamic can add a nice twist. If you want a creamier texture, mix in some Greek yogurt. This dish is a fantastic addition to Mediterranean recipes.
Serving Suggestions
Serve this eggplant salad as a refreshing appetizer or side dish, especially alongside grilled meats or fish. It pairs beautifully with Greek Corn Bread for a complete meal. Add some crusty bread to scoop up the salad, or serve it over a bed of greens for a light lunch.
Storage & Reheating
Store leftover eggplant salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits. To reheat, gently warm it in a microwave or enjoy it cold. Avoid reheating multiple times to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Salad (Salata Melitzanas)(Greek) contains roughly 184 calories, with 11g protein, 26g carbohydrates, and 6g fat. It is an excellent source of iron (93% of the Daily Value), vitamin C (50% of the Daily Value), and potassium (41% of the Daily Value). Note that it is relatively high in sodium, at 703mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the eggplant salad a day in advance. This allows the flavors to develop and deepen. Just store it in the refrigerator and give it a gentle stir before serving.
What can I substitute for vinegar?
If you prefer not to use vinegar, fresh lemon juice can be a great substitute, providing a similar acidity and brightness to the salad. You can also experiment with flavored vinegars like red wine or apple cider.
Is this salad vegan?
Absolutely! This eggplant salad is completely vegan, making it a great option for plant-based diets. It's full of flavor and nutrition, fitting perfectly into vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).