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Athenian Eggplant Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner Greek
Athenian Eggplant Salad
Ingredients
  • 1 large eggplant, washed
  • 1 tomato, seeded and chopped
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 1/2 cup crumbled feta cheese
  • salt to taste
Instructions
1
Heat the outdoor grill to a medium-high temperature, preparing it for cooking.
2
Prick the eggplant several times with the sharp point of a paring knife or fork, making small holes in its surface. Grill the eggplant over the preheated grill, constantly turning it to achieve an even sear and tenderization, until its exterior is nicely caramelized and the eggplant is soft, taking around 15 minutes. Allow it to cool down enough to handle safely.
3
Carefully peel the skin off the cooled eggplant, then chop the soft flesh into small pieces. Combine these pieces in a large mixing bowl with diced tomato, chopped onion, fresh parsley leaves, olive oil, vinegar, and crumbled feta cheese. Mix everything together thoroughly to create a harmonious blend of flavors. Refrigerate the mixture for one hour, allowing its components to meld together, before adding a pinch of salt to enhance the overall taste and serving it.