Macedoniansalad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Steps:

• 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.

Steps:

• Slice peel& lightly salt 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 and 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.