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Melitzanosalata (eggplant Salad)

  • Yield: About 3 cups.


  • 3 pounds eggplant, (about 3 large)
  • 2 tablespoons finely chopped onions
  • 2 garlic cloves, crushed
  • 2 tablespoons red-wine vinegar
  • One-fourth cup strained yogurt or mayonnaise
  • One-fourth cup chopped flat-leaf parsley
  • One-fourth cup extra-virgin olive oil


  • Preheat the broiler. Trim the stem ends of the eggplant and make 4 small slits in each. Broil the eggplant 2 or 3 inches from heat source, turning, until evenly browned and soft in the center, about 15 minutes. Cool.
  • Using a teaspoon, scrape the flesh away from the skins and remove as many seeds as possible. Squeeze the flesh between paper towels to remove excess moisture.
  • Place the onions, garlic, and vinegar in a food processor and process until finely chopped. Add the eggplant, yogurt or mayonnaise, and parsley, and pulse three times. Add the oil in a stream while pulsing until almost smooth (do not overmix). Taste and season with salt and pepper to taste, and add olive oil and vinegar if desired.