← Back to Search Results
baking Greek, Middle Eastern, mediterranean
Eggplant Salad City-Style

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When it comes to teasing and appeasing the appetite, the Greeks are a cunning and frugal lot. What has more allure than a mix of vegetables, each with a different flavor? And why waste even a smattering of one? What completes a glass of wine more than a salty paste of fish roe? And why not glorify such a treasure of a sea catch?

Some of the most creative, tasty, and adored appetizers in Greek cuisine are purees or mixtures of vegetables, handsomely oiled and herbed, or smooth concoctions of seed or roe, resplendently emulsified. Greeks label them “salads”. We might call them spreads. The distinction makes little difference when delighting in them. They are eaten by the forkful or scooped upon bread, enjoyed with drinks among friends, among family, around the room and at the table.

Yield: Makes 1¾ cups

Ingredients

  • 1 large eggplant (about 1½ pounds)
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 2 teaspoons red wine vinegar
  • Lemon slices or sprigs of fresh mint or parsley, for garnish
  • Bread, pita, or crackers, for serving

Directions

1. Preheat the oven to 450°F.

2. Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour. Remove and set aside until cool enough to handle.

3. Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the pulp and transfer it to a medium-size bowl.

4. Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended. Leave in the bowl, or transfer to a platter and shape into a loaf. Cover the salad and refrigerate for several hours or overnight.

5. To serve, garnish with the lemon slices or herb sprigs, and accompany with bread.


© 2004 Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 7 servings and does not include; bread, pita, or crackers, for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

87kcal (4%)
7mg (1%)
2mg (3%)
1mcg RAE (0%)
181mg
11mg
1g
2g
3g
4g
0mg (0%)
168mg (7%)
1g (5%)
8g (12%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?