groceries


 

macedonian salad

I'm not sure about all the vegetable mincing here, to be honest - unless it's a US term.  I'd just chop things up in a rough sort of fashion, as I always do.

1 large aubergine, peeled if you like, cut into 1" cubes - or smaller if you want
a little oil, for the baking tray
4 tbsps olive oil
2 tbsps red wine vinegar
1 medium clove garlic, minced
1/2 tsp salt
black pepper
1/2 tsp basil
1/4 tsp thyme
1/4 tsp marjoram or oregano
1 tbsp fresh lemon juice
1/4 cup finely minced parsely
2 small spring onions, finely minced
1/2 medium red pepper, minced
1/2 medium green pepper, minced
1 medium tomato, diced

optional garnish:
yogurt, olives, feta

preheat oven to 375˚. Spread aubergines cubes onto lightly oiled baking tray, and roast for about 15 minutes, or until tender. Remove from oven.

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

add remaining vegtables within an hour or two of serving. Garnish as required.

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posted by ramtops on 15 Mar 06 - 5000 views

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Moosewood Cookbook Classics