Bright Line Eats

Mom says “Even if you don’t normally like eggplant-TRY THIS! It’s one of our favorite salads and one I make often.”

This recipe makes 4 servings and will be whatever ounces of vegetables the final weight is, plus your full fat. We like to have this with our Kefta recipe.

Cube an eggplant into 1/2 inch cubes. Toss the eggplant with 1 tbsp of olive oil.

Spread the eggplant on a baking sheet and roast in a 375 degree oven for 15 minutes or until tender.

While the eggplant is baking, make the salad dressing in a large bowl. Combine 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 clove minced garlic, 1/2 tsp salt, freshly ground black pepper, 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp marjoram or oregano and 1 tbsp fresh lemon juice.

Once the eggplant comes out of the oven, add it directly to the dressing and toss. Cover and allow to stand for at least 2 hours.

Add in 2 tbsp minced parsley, 2 scallions, thinly sliced, 1 red bell pepper, diced, 1 medium tomato diced or 1 cup cherry tomatoes, halved and olives as a garnish. Don’t add the rest of the vegetables until 1 to 2 hours before serving.

Mama tip: this makes great leftovers too!!

Recipe to follow.

macedonian salad

• 1 large eggplant (about 9” long, cut into 1/2 inch cubes
• 3 tbsp olive oil, divided
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 tsp basil
• 1/4 tsp thyme
• 1/4 tsp marjoram or oregano
• 1 tbsp fresh lemon juice
• 2 tbsp minced parsley
• 2 scallions, thinly sliced
• 1 red bell pepper, diced
• 1 medium tomato diced or 1 cup cherry tomatoes, halved
• Olives

Preheat oven to 375 degrees.

Cut eggplant and place in bowl. Add 1 T. olive oil and stir.

Spread eggplant on a baking tray and roast about 15 minutes or until tender.

Meanwhile, combine the remaining olive oil, vinegar, garlic, salt, pepper, herbs and lemon juice in a large bowl.

Add the still-warm eggplant and stir.

Cover and let sit for at least two hours.

Add remaining vegetables within an hour or two of serving.

Garnish with olives.

4 servings

1 serving = measured oz of vegetables and full fat

Enjoy!