Macedonian salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant, cubed |
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | medium | Garlic clove, minced |
| ½ | teaspoon | Salt |
| Black pepper | ||
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| Olives | ||
| Oil for baking tray | ||
| ¼ | teaspoon | Oregano |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Parsley, chopped |
| 2 | smalls | Scallions, minced |
| ½ | medium | Red bell pepper, minced |
| ½ | medium | Green bell pepper, minced |
| 1 | medium | Tomato, diced |
Directions
SEASONINGS
GARNISHES
Preheat oven to 350F. Spread eggplant cubes onto a lightly oiled baking sheet & roast in the oven for 15 minutes. The pieces should be tender enough for a fork to slide in easily. Remove from oven.
Meanwhile, combine the oil, vinegar, garlic, spices, herbs & lemon juice in
a bowl. Add still warm eggplant & mix well. Cover & let sit for 2 hours or put in the refrigerator where it will keep for several days.
Add remaining vegetables within an hour or two of serving. Serve garnished
with olives.
Mollie Katzen, "Moosewood Cookbook" Submitted By TIM HOWARD On 10-29-95
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