Macedonian Eggplant Salad - BigOven 137004

Macedonian Eggplant Salad

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Macedonian Eggplant Salad"

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Try this Macedonian Eggplant Salad recipe, or contribute your own. "Spring" and "Salad" are two tags used to describe Macedonian Eggplant Salad.

"Delicious! I added a tblspn of curry powder to the oil and chicken. I also added 1 chopped carrot, 1 chopped yellow capsicum and 1 chopped stalk of celery. At the very end of stirred through a handful of chopped roasted cashews (only because I didn't have roasted peanuts in the pantry). This is a delicious and quick recipe."

- alisonche

Ingredients

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2 sm Eggplants
2 md Tomatoes
2 Cloves crushed garlic
1/2 c Wine vinegar
1 Green pepper
1/2 ts Oregano
1 Sweet red pepper
1/4 c olive oil
1/4 c Safflour oil
Pepper
1 ts Basil
1/2 ts Salt
2 tb Dry Red Wine
1 Cucumber
2 Scallions
MARINADE
Juice from 1 lemon

Original recipe makes 1 servings

Servings  

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 on Feb 09, 1999,

Calories Per Serving: 610 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious! I added a tblspn of curry powder to the oil and chicken. I also added 1 chopped carrot, 1 chopped yellow capsicum and 1 chopped stalk of celery. At the very end of stirred through a handful of chopped roasted cashews (only because I didn't have roasted peanuts in the pantry). This is a delicious and quick recipe.
alisonche 9 months ago
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