About this recipe:There are different ways to make a Greek aubergine 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 a smoky flavour and can stay refrigerated up to three days. Serve it as a salad or on top of wholemeal bread.
1 large aubergine, washed
1 tomato, seeded and chopped
1 small onion, diced
2 tablespoons freshly chopped parsley
2 tablespoons extra-virgin olive oil
2 tablespoons distilled white vinegar
125g feta cheese, crumbled
salt to taste
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Pierce the aubergine a few times with the tip of a sharp knife or fork. Cook aubergine on preheated barbecue, turning often, until the skin is charred and the aubergine is tender, about 15 minutes. Set aside until cool enough to handle.
Remove the skin from the aubergine 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.