Melitzanosalata (Chunky Eggplant Salad)
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Melitzanosalata (Chunky Eggplant Salad)

Everyday

A rustic melitzanosalata with roasted eggplant, tomato, onion, and capers, served as a bright Greek salata.

Prep: 10 mins
Cook: 40 mins
Serves: 2-4

1Ingredients

  • 1 eggplant
  • 1/3 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 firm tomato, peeled, seeded, and chopped
  • 2 tsp red wine vinegar
  • 2 tbsp EVGE extra virgin olive oil
  • 1 tbsp capers, rinsed
  • Salt and freshly ground pepper

2Instructions

This is a more rustic version of melitzanosalata, the classic Greek eggplant dish.

Unlike the smoother pureed version, this one is chunky and fresh, with tomato, onion, and capers. It is served as part of the salates — dishes that accompany the meal — and is especially suited to summer.

Roast the Eggplant

  1. Prick the eggplant all over with a fork.
  2. Roast at 420 F for about 40 minutes, until completely soft.
  3. Let cool.
  4. Cut it open and scrape out the flesh.
  5. Chop roughly and place in a bowl.

Combine

Add:

  • onion
  • garlic
  • tomato
  • capers
  • vinegar
  • olive oil
  • salt and pepper

Mix gently with a spoon and adjust the seasoning.

Serving

Serve at room temperature with fresh bread.

Tips

Texture

Keep it slightly chunky — that is what distinguishes it from the classic pureed version.

Balance

Adjust the vinegar and olive oil to taste. This dish should be bright but balanced.

Variations

With Legumes

This pairs beautifully with black-eyed peas or other legumes for a more substantial salad.

With Tuna

Add tuna for a simple protein-rich variation.

With Greens

Serve over or alongside romaine lettuce or arugula for a more complete salad.

Why This Dish Matters

This shows how simple vegetables become deeply flavorful with olive oil, acidity, and a few fresh ingredients — a perfect example of the Greek approach to everyday eating.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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