Macedonian Salad

Ingredients:
  • 2 small eggplants
  • 2 medium tomatoes
  • 2 scallions
  • 1 cucumber
  • 1 green pepper
  • 1 sweet red pepper
  • chopped parsley
Marinade Ingredients:
  • 2 cloves crushed garlic
  • 2 Tbsp dry red wine
  • juice from 1 lemon
  • 1/2 cup wine vinegar - (I added more vinegar to make it enough liquid)
  • 1/2 tsp sale
  • black pepper
  • 1 tsp basil
  • 1/2 tsp each oregano & thyme
  • 1/2 tsp oregano & thyme
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Preparation:

Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on both sides. Don't undercook or overcook. Slices should be just tender enough so fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools. Chill marinating eggplant for 2 hours.

Just before serving, cut the other vegetables into small chunks & toss with eggplant.

Serve on greens, topped with yogurt.

Servings:
Source: Zoe Sodja
Submitted by: Recipe Group Member
Date: Jun 26, 1995

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