Macedonian Salad

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<mx2 source= " MasterCook 5.0 " date= " October 08, 2000 " >

<Summ>

<Nam>

Macedonian Salad

</Nam></Summ>

<RcpE name= " Macedonian Salad " author= " Moosewood Cookbook:New Revised Edition by

Mollie KAtzen. " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Macedonian Salad

 

Recipe By :Moosewood Cookbook:New Revised Edition by Mollie KAtzen.

Serving Size : 4 Preparation Time :2:40

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant (about 9 inches long)--or its app

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 oregano

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, o

yogurt

crumbled feta cheese

 

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.

 

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.)

 

Add the remaining vegetables within an hour or two of serving. Serve garnished

with olives and yogurt or crumbled feta cheese.

 

Yield: 4 to 6 servings

 

S(Formatted by):

" KES on 10/08/00 "

Copyright:

" Copyright 2000. Ten Speed Press,Berkeley CA "

Start to Finish Time:

" 2:55 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 171 Calories (kcal); 14g Total Fat; (68% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 277mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 3234 0 0 0 0 0 0 0 0 875 0 3394 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 2:40 " />

<CatS>

<CatT>

Salads

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<IngR name= " eggplant (about 9 inches long)--or its approximate equivalent in

medium or small eggplants--peeled or not, and cut into

1 & quot; cubes, or even smaller " unit= " large " qty= " 1 " >

<INtI>

3234

</INtI>

</IngR>

<IngR name= " a little oil for the baking tray " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " clove garlic " unit= " medium " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

(more to taste)

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " basil " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " thyme " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " marjoram or oregano " unit= " teaspoon " qty= " 1/4 " >

<INtI>

875

</INtI>

</IngR>

<IngR name= " fresh lemon juice " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " finely minced parsley " unit= " cup (packed) " qty= " 1/4 " >

<INtI>

3394

</INtI>

</IngR>

<IngR name= " scallions " unit= " small " qty= " 2 " >

<IPrp>

very finely minced

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " medium " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " green bell pepper " unit= " medium " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " tomato " unit= " medium " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " OPTIONAL GARNISHES: " code= " S " ></IngR>

<IngR name= " olives " >

<IPrp>

(Greek, oil-cured, or nicoise)

</IPrp>

</IngR>

<IngR name= " yogurt " ></IngR>

<IngR name= " crumbled feta cheese " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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.)

</DirT>

<DirT>

Add the remaining vegetables within an hour or two of serving. Serve garnished

with olives and yogurt or crumbled feta cheese.

</DirT>

<DirT>

Yield: 4 to 6 servings

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 10/08/00 " />

<CpyR>

Copyright 2000. Ten Speed Press,Berkeley CA

</CpyR>

<TTim elapsed= " 2:55 " />

</RcpE></mx2>