Macedonian Salad
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Olive Oil2 tbsps
Red Wine Vinegar1 medium
Garlic (clove, minced)1 tsp
Salt (more, to taste)1 tsp
Basil1 tsp
Thyme1 tsp
Marjoram1 tbsp
Lemon Juice (fresh)2 small
Scallions (very finely minced)1 medium
Red Bell Pepper (minced)1 medium
Green Bell Pepper (minced)1 medium
Tomato (diced)1
YogurtDirections:
1
1) Preheat oven to 375 degrees F
2
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
3
Remove from oven
4
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl
5
Add the still-warm eggplant and stir
6
Cover, and let sit for at least 2 hours
7
(At this stage, it will keep in the refrigerator for several days
8
) 3) Add the remaining vegetables within an hour or two of serving
9
Serve garnished with olives and yogurt or crumbled feta cheese