Melidzhano Salad

Traditional Greek roasted eggplant salad with tomato & feta

• 2 servings
• Prep ~15 min
• Plus roast & cool time
• Greek

Source: Традиционна гръцка салата “Мелиджано” — Магията на готвенето с Дари

Ingredients

• 2 medium eggplants, roasted whole
• 1 large ripe summer tomato, cubed
• Feta cheese, crumbled (about 80–120 g)
• 2 garlic cloves
• Extra-virgin olive oil
• Salt, to taste
• Fresh parsley, chopped
• 2–3 olives, for garnish

Method

1. Bake the eggplants whole in a hot oven until collapsed and soft. Cool until handleable (or use slightly warm).
2. Crush or grate the garlic with salt and olive oil in a jar to make a quick dressing.
3. Peel the eggplants, trim the stem ends, chop lightly so the dressing can soak in, and arrange on a plate.
4. Dress the eggplant with the garlic–oil mixture.
5. Cube the tomato and scatter over the eggplant (skin optional).
6. Crumble feta on top.
7. Finish with chopped parsley and 2–3 olives. Serve cool.

Oil, feta, and parsley amounts are to taste — the video builds the plate by eye. This is a composed plated salad, not the mashed melitzanosalata dip.