Macedonian Salad

Name: Macedonian Salad
Ingredients: 1 large eggplant, peeled, cut into 1 inch cubes (can opt to not peel, can opt for smaller than 1-inch cubes); olive oil, mist (for baking tray); 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 medium garlic clove, minced; 1/2 teaspoon salt (more, to taste); fresh ground black pepper; 1/2 teaspoon basil; 1/4 teaspoon thyme; 1/4 teaspoon marjoram or 1/4 teaspoon oregano; 1 tablespoon 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 tomatoes, diced; Optional Garnishes; olive (Greek, oil-cured or Nicoise); yogurt; crumbled feta cheese

20 ingredients

3 steps

Ingredients

1 large eggplant, peeled, cut into 1 inch cubes (can opt to not peel, can opt for smaller than 1-inch cubes)
olive oil, mist (for baking tray)
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium garlic clove, minced
1/2 teaspoon salt (more, to taste)
fresh ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or 1/4 teaspoon oregano
1 tablespoon 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 tomatoes, diced
Optional Garnishes
olive (Greek, oil-cured or Nicoise)
yogurt
crumbled feta cheese

Directions

1

Preheat oven to 375°F 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.
2

Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days).
3

Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.