Grilled Eggplant Salad

Name: Grilled Eggplant Salad (Melitzanosalata)
Cuisine: Greece
Ingredients: 3 tablespoons extra-virgin olive oil, preferably Greek, plus oil for the pita breads; 1 tablespoon fresh lemon juice, or more to taste; 3 tablespoons extra-virgin olive oil, preferably Greek, plus oil for the pita breads; 3 tablespoons extra-virgin olive oil, preferably Greek, plus oil for the pita breads; Lemon wedges, for serving; 1 tablespoon red wine vinegar; 4 pita breads, for serving; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh dill; 1 scallion, both white and green parts, trimmed and minced; 1 tablespoon finely chopped flat-leaf parsley, or more dill or mint; 1 scallion, both white and green parts, trimmed and minced; 1 scallion, both white and green parts, trimmed and minced; 1 clove garlic, minced; 1 pound eggplant (ideally, small slender eggplants); Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper

Melitzanosalata

Preparation info

Serves
4

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Visit a Greek taverna (a sort of cross between a bar and a café) at the end of the day and you’ll find an eye-popping array of dips, salads, fritters, and other appetizers served with glasses of ouzo or Greek wine. Welcome to mezes, the Greek answer to Spanish tapas or Italian cicchetti. And at least one of those mezes tastes best grilled: melitzanosalata, eggplant salad scented with fresh dill and mint. Grilled eggplant salads turn up across Planet Barbecue, especially

Ingredients

Europe
Greece
Gluten-free
Vegan

Ingredients

Method