Macedoniansalad Recipes

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MACEDONIAN SALAD



Macedonian Salad image

Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.

Provided by Dr. Jenny

Categories     Peppers

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

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
olive (Greek, oil-cured or Nicoise)
yogurt
crumbled feta cheese

Steps:

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

Nutrition Facts : Calories 171, Fat 13.9, SaturatedFat 1.9, Sodium 299.6, Carbohydrate 11.6, Fiber 5.8, Sugar 5.2, Protein 2.2

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