Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Macedonian Salad Vegan Gluten Free

Prep Time: 40 min + 2hrs to marinateMakes: 8-10 servings

Flavourful bites of roasted eggplant with a herb and garlic dressing


  • 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


  • 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
Taken from: "Moosewood Cookbook," by M. Katezan (1992)