Melitzanosalata agioritiki (Athenian aubergine salad)

    36 min

    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.

    3 people made this

    Serves: 8 

    • 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

    Prep:20min  ›  Cook:15min  ›  Extra time:1min cooling  ›  Ready in:36min 

    1. Preheat an outdoor barbecue for medium-high heat.
    2. 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.
    3. 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.

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    Reviews in English (9)


    This was a fabulous recipe. I used my indoor electric grill and sliced the eggplant before grilling to speed it up. The only other change was to use white wine vinegar. I will make this again and again!  -  24 Jun 2008  (Review from Allrecipes US | Canada)


    We went to the market and bought 4 pounds of eggplant. So I started looking for things to do with them and when I found your recipe I decided to give it a try. It is wonderful! I did make some adjustments for what we had. I added one can of garbanzo beans and left out the feta and tomato. But I did have some trouble cooking the eggplant. So I ended up not cooking it all the way I think. But no matter, it still tastes great.  -  31 Jul 2009  (Review from Allrecipes US | Canada)


    I used everything except the feta. It was a nice, fresh tasting recipe.  -  27 Jun 2010  (Review from Allrecipes US | Canada)