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Macedonian Eggplant Salad
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Yield: 1 servings , Total Time: 1 hoursCuisine: American Main Ingredient: Vegetables
Ingredients
Macedonian Eggplant Salad Preparation
Source: Moosewood Cookbook 1. Slice, peel & lightly salt eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender. 2. Prepare marinade. Chop still warm eggplant into bite size chunks. Cover with marinade & let it absorb as it cools. Chill 2 hours. 3. Just before serving cut the other vegetables into small chunks. Toss with eggplant. Posted to JEWISH-FOOD digest by steve/viv
Food Glossary
Learn more about the ingredients in this recipe: Eggplants Tomatoes Cloves crushed garlic Wine vinegar Green pepper Oregano Sweet red pepper olive oil Safflour oil Pepper Basil Salt Dry Red Wine Cucumber Scallions Juice from 1 lemon
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