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melitzanosaláta
μελιτζανοσαλάτα
Aubergine (eggplant) salad. The classic version is melitzanosaláta polítiki: a smoked aubergine, chopped into small pieces (never ground in a blender), mixed with fresh onion juice, olive oil, lemon and parsley, and eaten as a dip.
Another kind is μελιτζανοσαλάτα Αγιορείτικη (melitzanosaláta agioreítiki): the aubergine salad from Mount Athos, made with chunks of baked aubergines, piperiés florínes, onions, garlic, parsley, olive oil, lemon and vinegar.
Text © Dana Facaros
Image by Alpha