Macedonian Salad Recipe

Name: Macedonian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller; a little oil for the baking tray; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 medium clove garlic, minced; 1/2 teaspoon salt (more, to taste); Freshly ground black pepper; 1/2 teaspoon basil; 1/4 teaspoon thyme; 1/4 teaspoon marjoram or oregno; 1 tablespoon fresh lemon juice; 1/4 cup (packed) finely minced parsley; 2 small scallions, very finely minced; 1/2 medium red bell pepper, minced; 1/2 medium green bell pepper, minced; 1 medium tomato, diced; Olives (Greek, oil-cured, or Nicoise); Yogurt; Crumbled Feta cheese

Servings: persons

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

1
1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily.
2
Remove from oven.
3
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl.
4
Add the still-warm eggplant and stir.
5
Cover, and let sit for at least 2 hours.
6
(At this stage, it will keep in the refrigerator for several days.)
7
3) Add the remaining vegetables within an hour or two of serving.
8
Serve garnished with olives and yogurt or crumbled feta cheese.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller, a little oil for the baking tray, 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and more.

Yes, Macedonian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Macedonian Salad

How did you like this recipe?

Frequently Asked Questions