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Greek Roasted Eggplant Salad – Melitzanosalata is a traditional Greek dish made with smoky roasted eggplants, sweet red peppers, garlic, and fresh herbs. This flavorful salad is perfect as a dip, spread, or side dish, offering a delightful taste of Mediterranean cuisine.

➡️INGREDIENTS

2 large eggplants
3 roasted red peppers chopped
4 tbsp extra virgin olive oil
1 red onion finely sliced
2 tbsp parsley finely chopped
2 cloves garlic roughly chopped
1 tbsp vinegar
2 tbsp lemon juice
Salt and pepper to taste

❤️Preheat your oven to 220°C (428°F).
❤️Place the eggplants and red peppers on a baking sheet. Drizzle them with a bit of olive oil. Roast for about 45 minutes or until the eggplants are soft and the peppers are slightly charred.
❤️Remove the eggplants and peppers from the oven and set them aside to cool for about 10 minutes. Once cooled, peel the skin off the eggplants and peppers.
❤️Place the peeled eggplants in a mesh strainer over a mixing bowl. Let them rest for 15 minutes, pressing occasionally with a spoon to drain the bitter juices. Discard the juice.
❤️Transfer the drained eggplants to a cutting board and roughly chop them. Also, chop the peeled red peppers.
❤️In a mixing bowl, combine the olive oil, vinegar, lemon juice, salt, pepper, garlic, onion, and parsley. Stir well to make the dressing. Add the chopped eggplants, and red peppers. Stir until well combined.
❤️Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

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