Macedonian salad

Yield: 6 servings

Measure Ingredient
1 large Eggplant, cubed
4 tablespoons Olive oil
2 tablespoons Red wine vinegar
1 medium Garlic clove, minced
½ teaspoon Salt
\N \N Black pepper
½ teaspoon Basil
¼ teaspoon Thyme
\N \N Olives
\N \N 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



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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