Macedonian Salad

16 ingredients
11 steps

Ingredients

  • 2 small eggplants
  • 2 medium tomatoes
  • 2 scallions
  • 1 cucumber
  • 1 green pepper
  • 1 sweet red pepper
  • chopped parsley
  • 2 cloves crushed garlic
  • 2 tablespoons dry red wine
  • 1 lemon, juice of
  • 12 cup wine vinegar (add more to achieve desired consistency)
  • 12 teaspoon salt
  • black pepper
  • 1 teaspoon basil
  • 12 teaspoon thyme
  • 12 teaspoon thyme

Directions

  1. 1
    Slice peel& lightly salt eggplant.
  2. 2
    Let stand 10 minutes.
  3. 3
    Broil until brown on both sides.
  4. 4
    Don't undercook or overcook.
  5. 5
    Slices should be just tender enough so fork can slide in.
  6. 6
    Prepare marinade.
  7. 7
    Chop the still-warm eggplant into bite-sized chunks.
  8. 8
    Cover with marinade and let it absorb as it cools.
  9. 9
    Chill marinating eggplant for 2 hours.
  10. 10
    Just before serving, cut the other vegetables into small chunks& toss with eggplant.
  11. 11
    Serve on greens, topped with yogurt.

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