Melitzanosalata
National — Mother recipe · en it
A classic Greek appetizer, melitzanosalata is a fresh and flavorful dip.
📷 Badseed — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400 g of eggplants
- 150 g of feta cheese
- 1 onion
- 2 tablespoons of white wine vinegar
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of sugar
- 1 teaspoon of chopped parsley
- Salt to taste
Method
- Clean and cut the eggplants into small pieces. Cook them on medium heat for 20-25 minutes until they are soft.
- Place the eggplants on a baking paper, and pat them dry with a paper towel to remove the excess liquid.
- In a bowl, mix the feta cheese, white wine vinegar, extra virgin olive oil, salt, and sugar.
- Add the dried eggplants and parsley, mix well.
- Transfer the melitzanosalata to a serving dish and drizzle with a bit of olive oil before serving.
- Serve fresh as an appetizer or as a side dish.
The story
Melitzanosalata dates back to ancient times and is mentioned in various Greek literary works. It has become an important part of Greek cuisine, often served during festivals and celebrations.
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