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!
Servings: 4 servings
Calories: 239kcal
Ingredients
- 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
Instructions
- 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)
Nutrition
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