Great Meals for a Change

Macedonian Salad

Flavourful bites of roasted eggplant with a herb and garlic dressing

Ingredients:

• 2 large eggplants (about 9 inches long), cut into 1-inch or smaller cubes
• a little oil for the baking tray
• 8 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 medium cloves of garlic
• 1 tsp salt (more, to taste)
• Freshly ground black pepper
• 1 tsp basil
• ½ tsp thyme
• ½ tsp marjoram or oregano
• 2 tbsp fresh lemon juice ¼ cup (packed) finely minced parsley
• 4 small scallions, very finely minced
• 1 medium red bell pepper, minced
• 1 medium green bell pepper, minced
• 1 medium tomato, diced
Optional garnishes:
• Olives (Greek, oil-cured, or Niçoise)
• Yogurt
• Crumbled Feta Cheese

Instructions:

• Preheat oven to 375°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.
• Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper and herbs, and lemon juice in a medium-sized bowl. Add the warm eggplant and stir. Cover, and let sit for at least two hours. At this stage, it can keep in the refrigerator for several days.
• Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese