Macedonian Salad

__NOTOC__
== Ingredients ==
* 1 large eggplant (about 9 inches long)
* a little oil for the baking tray
* 4 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1 medium clove garlic, minced
* ½ teaspoon salt (more, to taste)
* freshly ground black pepper
* ½ teaspoon basil
* ¼ teaspoon thyme
* ¼ teaspoon marjoram or oregano
* 1 tablespoon fresh lemon juice
* ¼ cup (packed) finely minced parsley
* 2 small scallions, very finely minced
* ½ medium red bell pepper, minced
* ½ medium green bell pepper, minced
* 1 medium tomato, diced
=== Optional Garnishes ===
* olives (Greek, oil-cured, or Niçoise)
* yogurt
* crumbled feta cheese
== Directions ==
# Preheat oven to 375 °F.
# Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily.
# Remove from oven.
# Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl.
# Add the still-warm eggplant and stir.
# Cover, and let sit for at least 2 hours (at this stage, it will keep in the refrigerator for several days).
# Add the remaining vegetables within an hour or two of serving.
# Serve garnished with olives and yogurt or crumbled feta cheese.
Category:Eggplant Recipes
Category:Feta Recipes
Category:Green bell pepper Recipes
Category:Macedonian Salads
Category:Black olive Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Tomato Recipes
Category:Yogurt Recipes