Eggplant salad

Eggplant salad

Melitzanosalata

By
From
A la Grecque
Makes
500 g
Photographer
Mark Roper

This is a popular dish in many Middle Eastern countries where it is known by a variety of names. Melitzanosalata translates from Greek simply as ‘eggplant salad’. It is typically served as an appetiser and can be eaten on a slice of bread as a snack, but melitzanosalata also marries perfectly with chargrilled lamb.

To ensure a lovely pale colour, make sure you buy very fresh shiny eggplants and peel them as soon as they’ve been cooked – don’t let them sit in their skins or they will discolour. The salad will keep in the fridge for three or four days.

Ingredients

Method

Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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