Date: 26 Jun 1995 08:32:37 U
From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
MACEDONIAN SALAD
2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
chopped parsley
Marinade:
2 cloves crushed garlic
2 T dry red wine
juice from 1 lemon
1/2 C wine vinegar
1/2 tsp sale
black pepper
1 tsp basil
1/2 tsp each oregano & thyme
1/2 tsp oregano & thyme
I added more vinegar to make it enough liquid
Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on
both sides. Don't undercook or overcook. Slices should be just tender enough
so fork can slide in.
Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover
with marinade & let it absorb as it cools. Chill marinating eggplant for 2
hours.
Just before serving, cut the other vegetables into small chunks & toss with
eggplant.
Serve on greens, topped with yogurt.
kwvegan vegan