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Melitzanosalata means “aubergine (eggplant) salad”.
Providing endless inspiration for culinary inventiveness, summer aubergines can be brought to the table in a large variety of ways. Among them is melitzanosalata, a mixture of roasted aubergines, olive oil and lemon or vinegar with some herbs added in. This is the version that Greek refugees brought with them from Asia Minor.
In another version, roasted aubergines are finely chopped on a cutting board and then placed in a bowl where olive oil, garlic, lemon, vinegar, salt and pepper are added, with parsley mixed in.
In melitzanosalata, the aubergines instead of being baked in the oven, are smoked on a grill over charcoal in the fireplace, giving the melitzanosalata a unique smoky aroma. The melitzanosalata of Mount Athos uses Florina peppers that are cooked or smoked. Lenten melitzanosalata is prepared using aubergines, sesame pulp, olive oil, lemon juice, salt and pepper.
