MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Macedonian Salad
Categories: Salads
Yield: 6 Servings

MMMMM---------------------------SALAD--------------------------------
2 sm Eggplants
2 md Tomatoes
2 Scallions
1 Cucumber
1 Green pepper
1 Sweet red pepper
Fresh parsley; chopped
Yogurt for the top

MMMMM--------------------------MARINADE-------------------------------
2 cl Garlic; crushed
2 tb Dry red wine
1 Lemon; juiced
1/4 c Olive oi4
1/4 c Safflower oil
1/2 c Wine vinegar
1/2 ts Salt; or more to taste
Black pepper
1 ts Basil -OR-
1 ts Oregano and thyme; 1/2 ts
-each

Begin this salad 3-4 hours before you plan to serve it. The eggplant
needs time to cook, marinate, and chill.

Slice the eggplant into 1/2" slices. Peel and lightly salt the
eggplant slices. Let stand 10 minutes. Broil on an oiled tray until
brown on both sides. Don't overcook. Don't undercook. Slices should
be just tender enough so a fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks,
cover with marinade, and let it absorb as it cools. Chill marinating
eggplant 2 hours.

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

Serve on greens, topped with yogurt.

Recipe by Moosewood Cookbook

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