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.
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)