Macedonian Salad II
Ingredients
- 2 small Eggplants
- 2 medium tomatoes
- 2 scallions
- 1 cucumber
- 1 green bell pepper|green pepper
- 1 sweet red pepper
- chopped parsley Marinade:
- 2 cloves crushed garlic
- juice from 1 lemon
- 3/4 C white vinegar
- 1/2 tsp sale
- black pepper
- 1 tsp basil
- 1/2 tsp each oregano & thyme
- 1/2 tsp oregano & thyme
- Slice peel & lightly sale 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.
This article uses material from the "Macedonian Salad II" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
