Macedonian Salad

from Mollie Katzen's Moosewood Cookbook

Try with green beans vs eggplant??

  • 1 large eggplant cut into 1" cubes or even smaller
  • a little oil for the baking tray
  • 4 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 medium clove garlic, minced
  • 1/2 tsp salt (more to taste)
  • freshly ground black pepper
  • 1/2 tsp basil
  • 1/4 tsp thyme and oregano
  • 1 tbsp fresh lemon juice
  • 1/4 cup (packed) fresh minced parsley
  • 2 small scallions, finely minced
  • 1/2 medium green bell pepper, minced
  • Optional garnishes: olives, yoghurt, crumbled feta cheese
  1. Preheat oven to 375°F  Spread eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender.  Remove from heat
  2. Combine the herbs, garlic, salt, pepper, oil, vinegar and lemon juice in a medium sized bowl.  Add the still warm eggplant and stir.  Cover and let sit for 2 hours
  3. Add remaining vegis 1 - 2 hours before serving.  Serve with garnishes