Macedonian Salad

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Total Time:
2 hr 55 min
2 hr 40 min
15 min

4 to 6 servings

  • 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
  • Optional Garnishes:
  • Olives (Greek, oil-cured, or Nicoise)
  • Yogurt
  • Crumbled Feta cheese
  • 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. Remove from oven.

  • 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)

  • 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

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