Prep. Time 10′      Cooking Time 45′      Serves 5-6


  • 6 large eggplants
  • 2 red bell peppers, finely chopped
  • 2 green onions with their leaves
  • 1/2 onion, finely chopped
  • 1-2 garlic cloves
  • 1/2 lemon
  • 2 tablespoons vinegar
  • 5 tablespoons olive oil
  • 2 tablespoons parsley, finely chopped
  • Salt
  • Pepper


  1. Preheat the oven and roast the eggplants until they are tender.
  2. Allow the eggplants to cool slightly. Hold the stem and use a spoon to scoop out the soft flesh.
  3. Place the flesh in a colander to drain excess liquids.
  4. Transfer to a cutting board and chop it finely.
  5. Place the chopped eggplant in a bowl. Add the red bell peppers, green onions, onion, and minced garlic.
  6. Squeeze the juice of half a lemon over the mixture and add the vinegar, olive oil, parsley, salt, and pepper.
  7. Mix everything together with a fork until well combined.
  8. Chill the mixture for a short while in the refrigerator.
  9. Serve the eggplant salad cold, drizzled with a little olive oil and garnished with finely chopped fresh parsley.


Source: Argiro Barbarigou