Grilled Eggplant and Pepper Salad (Melitzanosalata)

Grilled Eggplant and Pepper Salad, or Melitzanosalata, is a beloved dish from Greece, celebrated for its smoky flavor and creamy texture. This dish showcases the vibrant produce of the Mediterranean, particularly eggplants and Florina peppers, which are charred to perfection to enhance their natural sweetness. Traditionally served as a meze, it embodies the spirit of Greek hospitality, making it a staple at family gatherings and festive occasions. The preparation involves grilling the vegetables to achieve a delightful char, followed by a blending process that creates a smooth, flavorful spread. Finished with a drizzle of high-quality olive oil, this salad is not only a feast for the palate but also a reflection of the rich culinary heritage of the region. Perfect as an appetizer or a side dish, it pairs wonderfully with crusty bread or grilled meats.

Time to complete

Prep

30min

Cook

45min

Wait

3h

Total

4h 15min

Ingredients (Makes 4 portions)

Vegetables

  • 10 globe eggplants, washed and dried
  • 3 Florina peppers, washed and dried

Dressing

  • 80 ml (⅓ cup) olive oil, plus extra for serving
  • 1 clove garlic, minced
  • ½ bunch parsley, finely chopped

Seasoning

  • salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 12
  • Protein: 2
  • Carbohydrates: 10
  • Fiber: 3
Directions

Grilling the Vegetables

  • 1. Preheat the grill to high heat.
  • 2. Using a fork, pierce the eggplants in several places and arrange them side by side on the grill rack.
  • 3. Add the Florina peppers to the grill.
  • 4. Grill the vegetables until the skins are charred and blistered, turning them regularly. The peppers will take about 30 minutes, while the eggplants will require a bit more time.

Peeling the Vegetables

  • 5. Once the peppers are charred, remove them from the grill and place them in a plastic bag for 10-15 minutes to steam.
  • 6. After steaming, peel off the skins, remove the seeds and stems, and chop the flesh.

Processing the Eggplants

  • 7. When the eggplants are done, remove them from the grill and allow to cool slightly before peeling, holding them by the stem.
  • 8. Place the eggplant flesh in a colander to drain for 3-4 hours for optimal texture.

Blending the Ingredients

  • 9. Transfer the eggplant flesh to a bowl and blend with a hand mixer until smooth.

Combining Flavors

  • 10. Fold in the chopped peppers.

Making the Dressing

  • 11. In a food processor, blend the olive oil, garlic, parsley, salt, and pepper until a paste forms.

Finishing the Dish

  • 12. Combine the paste with the eggplant mixture and mix well.

Serving

  • 13. Serve drizzled with additional olive oil.
Cookix's Secrets

Cheese Addition

  • Incorporate crumbled feta cheese for a creamy, tangy twist.

Flavor Enhancement

  • For a spicier version, consider adding a pinch of red pepper flakes to the dressing.

Flavor Variations

  • Add roasted nuts like walnuts or almonds for an added crunch.

Grilling Tips

  • Ensure your grill is well-preheated to achieve the best char on the vegetables.

Herb Alternatives

  • Replace parsley with fresh basil or mint for a different herbaceous note.

Serving Suggestion

  • Pair the salad with warm pita bread for an excellent texture contrast.