Macedonian Salad Recipe

Name: Macedonian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants; 2 medium tomatoes; 2 scallions; 1 cucumber; 1 green pepper; 1 sweet red pepper; chopped parsley; 2 cloves crushed garlic; 2 tablespoons dry red wine; 1 lemon, juice of; ½ cup wine vinegar (add more to achieve desired consistency); ½ teaspoon salt; black pepper; 1 teaspoon basil; ½ teaspoon thyme; ½ teaspoon thyme

Servings: persons

2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
chopped parsley
2 cloves crushed garlic
2 tablespoons dry red wine
1 lemon, juice of
½ cup wine vinegar (add more to achieve desired consistency)
½ teaspoon salt
black pepper
1 teaspoon basil
½ teaspoon thyme
½ teaspoon thyme

1
Slice peel& lightly salt eggplant.
2
Let stand 10 minutes.
3
Broil until brown on both sides.
4
Don't undercook or overcook.
5
Slices should be just tender enough so fork can slide in.
6
Prepare marinade.
7
Chop the still-warm eggplant into bite-sized chunks.
8
Cover with marinade and let it absorb as it cools.
9
Chill marinating eggplant for 2 hours.
10
Just before serving, cut the other vegetables into small chunks& toss with eggplant.
11
Serve on greens, topped with yogurt.

kcal

Calories

Carbs

Protein

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.

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

You need 16 ingredients. The key ingredients include: 2 small eggplants, 2 medium tomatoes, 2 scallions, 1 cucumber, 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

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