Macedonian Salad

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Posted By: MD
Posted In:  Salad
Page Views:  935 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  5


Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro

Ingredients

  • 2 small eggplants
  • 2 medium tomatoes
  • 2 scallions
  • 1 cucumber
  • 1 green pepper
  • 1 sweet red pepper
  • chopped parsley
  • 2 cloves crushed garlic
  • 2 tablespoon dry vegan red wine
  • juice from 1 lemon
  • 1/2 cup vegan wine vinegar
  • 1/2 teaspoon sale
  • black pepper
  • 1 teaspoon bazil
  • 1/2 teaspoon each oregano & thyme
  • 1/2 teaspoon oregano & thyme
  • I added more vinegar to make it enough liquid

Directions

Marinade:

Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on both sides. Don't undercook or overcook. Slices should be just tender enough so fork can slide in.

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

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

Serve on greens, topped with yogurt.

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