MACEDONIAN SALAD

This is Macedonian salad, the full version.
Ingredients:
  • 2 small eggplants
  • 2 medium tomatoes
  • 2 scallions
  • 1 cucumber
  • 1 green pepper
  • 1 sweet red pepper
  • chopped parsley
Marinade:

  • 2 cloves crushed garlic
  • 2 Tbs dry red wine
  • juice from 1 lemon
  • 1/2 c wine vinegar
  • 1/2 tsp salt or more
  • (Recipe calls for 1/4 c each of olive oil & sunflower oil - I omitted these)
  • black pepper
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • cheese for the top

1. Slice (1/2 inch slices), peel and lightly salt the eggplant. Let stand 10 minutes. Broil on an oiled tray until brown on both sides. Don’t overcook or under-cook. Slices should be just tender enough so a fork can slide in.
2. Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade and let it absorb as it cools. Chill marinating eggplant for 2 hours.
3. Just before serving, cut the other vegetables into small chunks. Mix with the eggplant.

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