Authentic Mount Athos Eggplant Salad (Melitzanosalata)
Mount Athos eggplant salad (Melitzanosalata) is one of the most beloved and classic appetizers of the monastic table. Using simple, pure ingredients and featuring a rich, velvety texture, this traditional recipe brings the rustic simplicity of monastery cuisine straight to your table.
Ingredients
1 kg globe (Italian) eggplants
1 large onion, finely chopped
3 cloves of garlic, finely chopped
¼ cup olive oil
1 tbsp fine salt
5 tbsp vinegar
Instructions
Roasting: Wash the eggplants thoroughly and roast them whole in a preheated oven (at 200°C / 400°F) until they soften completely and their skin wrinkles.
Peeling: Once they are cool enough to handle, carefully peel off the skin and keep only the soft flesh.
Blending: Place the eggplant flesh into a blender along with the rest of the ingredients (chopped onion, garlic, olive oil, and vinegar).
Seasoning & Adjusting: Blend the ingredients together, adding the fine salt gradually. Taste as you blend to see if you need to adjust and add a bit more vinegar or salt to suit your preference, until you reach a smooth, velvety consistency.
