Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 teaspoon salt (more, to taste)
- Freshly ground black pepper
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram or oregano
- 1 tablespoon fresh lemon juice
- 1/4 cup (packed) finely minced parsley
- 2 small scallions, very finely minced
- 1/2 medium red bell pepper, minced
- 1/2 medium green bell pepper, minced
- 1 medium tomato, diced
- Optional Garnishes:
- Olives (Greek, oil-cured, or Nicoise)
- Yogurt
- Crumbled Feta cheese
Directions
Preheat oven to 375 degrees 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:Macedonian Recipes
Category:Macedonian Salads