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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Macedonian Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions