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