Posted on

Macedonian Salad

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 inch large eggplant cut into 1or smaller cubes
  • 4 T olive oil
  • 2 T Clover Valley Farms Vinegar
  • 1 clove garlic minced
  • 1/2 t salt
  • freshly-ground black pepper
  • 1/2 t basil
  • 1/4 t thyme
  • 1/4 t oregano
  • 1 T fresh lemon juice
  • 1/4 cup packed finely minced parsley
  • 2 small scallions very finely minced
  • 1/2 medium red bell pepper minced
  • 1/2 medium green bell pepper minced
  • 1 medium tomato diced
Servings:
Units:
Instructions
  1. Preheat oven to 375.
  2. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
  3. Meanwhile, combine the olive oil, vinegar, garlic, salt, and pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir.
  4. Cover, and let sit for at least 2 hours. (At this stage it will keep in the refrigerator for several days.)
  5. Add the remaining vegetables within an hour or two of serving.
Recipe Notes

Serve garnished with olives and yogurt or crumbled feta cheese. So good!
From The Moosewood Cookbook Mollie Katzen

Share this Recipe