Macedonian eggplant salad

Yield: 1 servings

Measure Ingredient
2 smalls Eggplants
2 mediums Tomatoes
2 \N Scallions
1 \N Cucumber
1 \N Green pepper
1 \N Sweet red pepper
2 \N Cloves crushed garlic
2 tablespoons Dry red wine
\N \N Juice from 1 lemon
¼ cup Olive oil
¼ cup Safflour oil
½ cup Wine vinegar
½ teaspoon Salt
\N \N Pepper
1 teaspoon Basil
½ teaspoon Oregano


Source: Moosewood Cookbook

1. Slice, peel & lightly salt eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender.

2. Prepare marinade. Chop still warm eggplant into bite size chunks. Cover with marinade & let it absorb as it cools. Chill 2 hours.

3. Just before serving cut the other vegetables into small chunks. Toss with eggplant.

Posted to JEWISH-FOOD digest by steve/viv <steveviv@...> on Feb 09, 1999, converted by MM_Buster v2.0l.

Similar recipes