Greek eggplant salad is the epitomy of appetizers! It is known as Melitzanosalata and there plenty of different recipes depending on the destination! We are presenting the authentic eggplant salad from Santorini, using the unique white eggplants that grow locally.
Greek eggplant salad or melitzanosalata is a dip made with eggplants which have been grilled or baked with skin on. After they are tender and well cooked, the skin and the seeds are removed and the flesh is pureed.
Santorini White Eggplant
White eggplants are a product that grows in Santorini. They grow on Santorini because of its rich volcanic soil and warm climate. The volcanic soil gives the eggplants a sweet taste that there is no need to de-bitter them at all.
They have few seeds, they don’t absorb much oil when fried and they are sweet. You will find variations of white eggplant dishes at most tavernas on the island.
They are typically planted in late spring to absorb enough sunlight before the summer heat. Their white color makes them look funny and they don’t need watering.
If you are visiting Santorini, make sure to add the white eggplants to your must-taste list!
Eggplant Salad Secrets
For a successful and delicious eggplant salad, choose mature and soft eggplants. Don’t rush to cook them, and make sure they enough tender for a fork to pinch their flesh easily.
Don’t hold back on the olive oil. The eggplants need enough olive to give their full taste.
The eggplant salad is a perfect dish to accompany your ouzo or tsipouro. They are a popular meze that need enough bread to dip in.
Ready to make them?
santorini eggplant salad AKA melitzanosalata
Prep Time: 15 minutes | Cook Time: 45 minutes | Yield: 4
Print the ingredients list and use the check boxes to make sure you got them all!
Ingredients
- 2 white (or purple) eggplants cooked (pls read below)
- 1 garlic clove
- 1 tbsp spring onion
- 1 tbsp fresh parsley
- 50ml extra virgin Greek olive oil
- 1 tbsp apple cider vinegar
- salt & pepper
equipment
Cooking Spoon
Frying Pan
Mixing Bowl
Baking Tray
instructions
Please come back the day after the live cooking class to read the instructions step-by-step.
- 1. Preheat the oven to 200 C.
- 2. Wash and dry the eggplant and stab it several times with a fork.
- 3. Place them on a oven tray and bake for about 45 minutes while flipping them a couple of times.
4 thoughts on “Santorini Eggplant Salad Recipe”
I have visited Santorini.
(Island hopping in 2010)
oh wow sounds nice! Did you try white eggplant salad?
Too bad we can’t get white eggplant here in San Francisco. I’ve never seen those before. Do they have the same flavor as the purple variety?
The Santorini white eggplants are a special product grown on the island. They are sweeter than the purple; thus they don’t need to de-bitter with salt before cooking. They have fewer seeds, so more flesh and richer in flavor.