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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Salads Vegetables Easy European Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Peppers 3 Steps Or Less Eggplant

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.

Steps

Preheat oven to 375f 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.
Add the remaining vegetables within an hour or two of serving.
Serve garnished with olives and yogurt or crumbled feta cheese.

Ingredients

eggplant, olive oil, red wine vinegar, garlic clove, salt, fresh ground black pepper, basil, thyme, marjoram, fresh lemon juice, parsley, scallions, red bell pepper, green bell pepper, tomatoes, olive, yogurt, feta cheese