Melitzanosalata Agioritiki (Greek eggplant salad)

A Greek summer salad equally as delicious at any time of the year. Can be refridgerated for up to 3 days. This version is named for Mount Athos (Agion Oros).

Category: Salad

Cuisine: Greek

Ready in 1 hour 30 minutes

by gamer4

Ingredients

1 large Eggplant pierced w/ knife point all over

1 Tomato seeded and chopped

1 small Onion small dice

2 tablespoons Chopped parsley

2 tablespoons Olive oil Extra-virgin

2 tablespoons White vinegar

1/2 cup Crumbled Feta

Salt to taste

Directions

1. Preheat grille to med-high. 2. Grill eggplant turning frequently until the skin is charred and the interior is tender. 3. When the eggplant is cool enough to handle, remove the skin and chop coarsely. Place in mixing bowl. 4. Add all other ingredients except salt and mix thoroughly. Set in refridgerator for at least 1 hour to marry the flavors. 5. Upon serving, season to taste w/ salt. Serve w/ pita.

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