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; juice of
    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
 
MMMMM