Recipe courtesy of Mollie Katzen

Macedonian Salad

Getting reviews...
Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
Save Recipe
  • Level: Easy
  • Total: 2 hr 55 min
  • Prep: 2 hr 40 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Optional Garnishes:

Directions

  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. Remove from oven.
  2. 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. 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
James Briscione

Steakhouse Wedge Salad

16m Easy 99%
CLASS
22m Easy 98%
CLASS
16m Easy 97%
CLASS
15m Easy 92%
CLASS
12m Easy 99%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now