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
- 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.
