Roasted Eggplant Salad | Roasted eggplant paired with cucumber, peppers, scallions, and parsley all in a delicious marinade makes this recipe a great side dish for summer picnics or family dinners!
When I graduated from college, many many years ago, my Great Aunt Betty gave me two gifts. One was a hand held mixer (awesome) and the other was the St. Lucy’s Cookbook.
You aren’t familiar with the St. Lucy’s Cookbook??
It was the collective effort of the women parishioners of St. Lucy’s church, my grandparents’ church, the church where my grandparents were the first couple to be married.
This cookbook was immediately a treasure for me.
Even though my grandmother passed away when I was eleven, I feel like she has played an important role in my life. In my mind, I think of her as this incredibly brave woman who at the age of 12 endured the death of her father two months after she arrived in the United States, a place where she knew next to no one and didn’t speak the language. She was small and she was tough.
Besides, she was like the original foodie.
Paging through this cookbook, I have earmarked all the pages that have recipes from my family members, and flags on by the recipes from my grandmother.
This was one of hers.
She called this Macedonia Salad. But for the sake of internet ease, I’m naming it Roasted Eggplant Salad. It is tangy, delicious, and the fact that it doesn’t have mayo makes it the perfect dish to bring to a BBQ or picnic!
Grandma advises that you start this recipe three to four hours before serving.
Roasted Eggplant Salad
- 2 small eggplants
- 2 cloves garlic, crushed
- 2 TBSPs red wine
- juice of one lemon
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 tsp salt (more to taste)
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp thyme
- 2 scallions
- 1 green pepper
- 1 red pepper
- 2 medium tomatos
- 1 cucumber
- Set your oven to broil.
- Peel the eggplant and slice it into one inch thick pieces. Lightly salt it and let it stand 10 minutes.
- Spray a baking pan with olive oil, and broil the eggplant until both sides are browned. I did five minutes on each side. Grandma notes, "Don't overcook."
- While the eggplant is cooking, mix together the garlic, red wine, lemon juice, red wine vinegar, salt, black pepper, basil, oregano, and thyme.
- While the eggplant is still warm, chop it into cubes and put in sealable container, and cover with marinade. Pop it in the fridge for two hours.
- Just before serving, cut the other vegetables into small bite sized pieces and toss with the eggplant (though you can also do this step ahead of serving, for example the night before).
Looking for more of grandma’s recipes?