Macedonian Salad

2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
Chopped parsley
Yogurt to top 

2 cloves crushed garlic
2Tbsp dry red wine
Juice from 1 lemon
½ cup wine vinegar
½ tsp salt
Black pepper
1 tsp basil
½ tsp each oregano & thyme
Additional vinegar to make it liquid enough 

Slice peel & lightly salt eggplant. Let stand 10 minutes. Broil until brown on both sides. Don't undercook or overcook. Slices should be just tender enough so fork can slide in. 

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools. Chill marinating eggplant for 2 hours.

Just before serving, cut the other vegetables into small chunks & toss with eggplant. Serve on greens, topped with yogurt.

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