Just Another Meatless Monday Macedonian Salad

This recipe has been on my MUST MAKE list for a while, Macedonian Salad comes from The Moosewood Cookbook, today I'm sharing my version of that recipe with you. I love to read old cookbooks and Molly Katzen's Moosewood is right up there at the top of the list. I like the recipes, they're funky old 70s hippie food, but the drawings, doodles and assorted artwork make the book a pleasure to page through. Don't get me wrong though the cookbook may be old but the recipes are delicious and some are true staples of a vegetarian lifestyle.


Eggplant seems to be on sale now and plentiful so this is the time to grab one and make a delicious marinated salad. I would suggest roasting the eggplant the day before you plan to eat the salad so it has time to marinate. Maybe you could throw it in with something else you're already having for dinner so you don't have to heat up the oven one more time? Just a thought, I hate to spend more on electricity than I have to.

marinating eggplant

Macedonian Salad

1 eggplant, cubed--about 1 inch squares
water for soaking
2 TBSP salt
oil for roasting, about a TBSP

dressing
3 TBSP olive oil
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 of salt
pinch of pepper

rest of salad
1/4 cup of parsley
1/2 cup green olives
1/2 sweet bell pepper, diced
1 ripe tomato-diced

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 small amount 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 all ingredients 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 rest of the salad ingredients
let it rest for an hour before serving

Mollie suggested serving it with a bit of feta and since that is not in my diet plan at the moment I did not. It would be fantastic with feta so sprinkle away all you non-paelo peeps.







Peace and Love--