Title: Macedonian Eggplant Salad
Categories: None
Yield: 1 servings

2 sm Eggplants
2 md Tomatoes
2 Scallions
1 Cucumber
1 Green pepper
1 Sweet red pepper

----------------------------------MARINADE----------------------------------
2 Cloves crushed garlic
2 tb Dry red wine
Juice from 1 lemon
1/4 c Olive oil
1/4 c Safflour oil
1/2 c Wine vinegar
1/2 ts Salt
Pepper
1 ts Basil
1/2 ts Oregano

Source: Moosewood Cookbook

1. Slice, peel & lightly salt eggplant. Let stand 10 mins. Broil until
brown on both sides. Slices should be tender.

2. Prepare marinade. Chop still warm eggplant into bite size chunks. Cover
with marinade & let it absorb as it cools. Chill 2 hours.

3. Just before serving cut the other vegetables into small chunks. Toss
with eggplant.

Posted to JEWISH-FOOD digest by steve/viv on
Feb 09, 1999, converted by MM_Buster v2.0l.