Macedonian Salad
Macedonian Salad comes from The Moosewood Cookbook, I'm sharing my version of that recipe with you. A low carb vegetarian dish, that makes a great lunch!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Lunch Recipes
Cuisine: Mediterranean Inspired
Servings: 4 servings
Calories: 239kcal
- 1 pound of eggplant cubed--about 1 inch squares
- water for soaking
- 2 TBSP salt
- 4 TBSP olive oil divided
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon garlic granules OR one clove of garlic minced
- 1 teaspoon dry thyme or fresh will work
- pinch salt
- pinch pepper
- 1/4 cup parsley
- 1/2 cup green olives
- 1/2 sweet bell pepper diced
- 1 ripe tomato diced
- 1/2 cup feta crumbles *optional* tastes best WITH cheese but can be made without
preheat the oven to 350˚
mix the water and the salt in a large bowl
add the eggplant to the bowl and soak for 15-20 minutes, this will help remove the bitterness of the eggplant
drain, rinse and pat dry
toss with a TBSP of oil
roast on a shallow pan for 20-25 minutes
when a knife slips easily in to the eggplant it is done
meanwhile mix up the dressing ingredients, in a jar combine the remaining oil, vinegar, garlic, thyme, salt, pepper and parsley, and shake well
when the eggplant is done scrape it into a bowl and pour the dressing over it
stir to combine(resist eating now!! so good)
refrigerate at least 4 hours overnight would be awesome too
an hour before serving toss together with the sweet pepper, olives, and tomatoes
let it rest for an hour before serving, toss with feta before serving (if using)
Serving: 4servings | Calories: 239kcal | Carbohydrates: 11g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 3973mg | Potassium: 412mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1219IU | Vitamin C: 31mg | Calcium: 128mg | Iron: 1mg