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Roasted Eggplant Salad

In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.

  • Yield: Makes 2 1/2 cups
Roasted Eggplant Salad

Photography: GENTL & HYERS

Source: Martha Stewart Living, April 1996


  • 4 medium eggplants (about 4 pounds)
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable oil
  • 4 tablespoons minced red onion
  • 2 medium garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh mint, for garnish
  • 1 teaspoon minced fresh flat-leaf parsley, for garnish


  1. Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.

  2. Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.

  3. Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

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