Macedonian Eggplant Salad
Ingredients
- 2 sm Eggplants
- 2 med tomatoes
- 2 x Scallions
- 1 x cucumber
- 1 x green bell pepper|green pepper
- 1 x Sweet red pepper MARINADE
- 2 x Cloves crushed garlic
- 2 tbl Dry red wine
- Juice from 1 lemon
- 1/4 cup olive oil
- 1/4 cup Safflour oil
- 1/2 cup wine vinegar
- 1/2 tsp salt
- pepper
- 1 tsp basil
- 1/2 tsp oregano
- Slice, peel and lightly salt Eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender.
- Prepare marinade. Chop still warm Eggplant into bite size chunks. Cover with marinade and let it absorb as it cools. Chill 2 hours.
- Just before serving cut the other vegetables into small chunks. Toss with Eggplant.
This article uses material from the "Macedonian Eggplant Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
