Macedonian Salad
"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."
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 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
-
Optional Garnishes
- olive (Greek, oil-cured or Nicoise)
- yogurt
- crumbled feta cheese
directions
- 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.
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Reviews
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I made this recipe work good for us! Coming from someone who adores eggplant I made this without the peppers, don't really like them anyway. I used a small unpeeled organic eggplant with half the amount of dressing using organic olive oil, organic apple cider vinegar instead of red wine vinegar, for religious reasons, organic garlic, sea salt, no dried basil or thyme, just marjoram, organic freshly squeezed lemon juice, organic parsley, & organic scallion, served with organic unhomoginised kifer, a strong tasting dairy product like yogurt. Made for Veggie Swap When you were chef of the month.
Tweaks
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I made this recipe work good for us! Coming from someone who adores eggplant I made this without the peppers, don't really like them anyway. I used a small unpeeled organic eggplant with half the amount of dressing using organic olive oil, organic apple cider vinegar instead of red wine vinegar, for religious reasons, organic garlic, sea salt, no dried basil or thyme, just marjoram, organic freshly squeezed lemon juice, organic parsley, and organic scallion, served with organic unhomoginised kifer, a strong tasting dairy product like yogurt. Made for Veggie Swap When you were chef of the month.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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