Photo: Anna Pelzer
Melitzanosalata Agioritiki (Athenian Eggplant Salad)
8 ingredients
20 min + 15 min
4 cups
openrecipes
"There are different ways to make eggplant 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 smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices."
Estimated Nutrition (whole recipe, rough)
337
Calories
10g
Protein
23g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large eggplant, washed
- 1 tomato, seeded and chopped
- 1 small onion, diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons distilled white vinegar
- 1/2 cup crumbled feta cheese
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes