{"id":674,"date":"2009-03-18T05:48:59","date_gmt":"2009-03-18T13:48:59","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=674"},"modified":"2009-03-18T05:48:59","modified_gmt":"2009-03-18T13:48:59","slug":"macedonian-salad","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=674","title":{"rendered":"Macedonian Salad"},"content":{"rendered":"

From The Moosewood Cookbook<\/em><\/span><\/span><\/h1>\n

\u00a0<\/span><\/p>\n

1 Lg. eggplant or approximate equivalent, cut into 1 inch cubes\u00a0 <\/span><\/span><\/span><\/p>\n

4 TBSP olive oil, plus some for baking tray\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bc cup packed finely minced parsley\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

2 TBSP red wine vinegar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/span>1 medium clove garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

2 small scallions, finely minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bd tsp salt (more to taste)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00bd medium red bell pepper, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bd medium green bell pepper, minced<\/span><\/p>\n

Freshly ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 medium tomato, diced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00bd tsp basil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bc tsp thyme\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00bc tsp marjoram or oregano\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 TBSP fresh lemon juice<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Preheat oven to 375 degrees.\u00a0 <\/span>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.\u00a0 <\/span>Remove from oven.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl.\u00a0 <\/span>Add the still-warm eggplant and stir.\u00a0 <\/span>Cover, and let sit for at least 2 hours.\u00a0 <\/span>(At this stage, it will keep in the refrigerator for several days.)<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Add the remaining vegetables within an hour or two of serving.\u00a0 <\/span>Serve garnished with olive and yogurt or crumbled feta cheese.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From The Moosewood Cookbook \u00a0 1 Lg. eggplant or approximate equivalent, cut into 1 inch cubes\u00a0 4 TBSP olive oil, plus some for baking tray\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc cup packed finely minced parsley\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP red wine vinegar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a01 medium clove garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 small scallions, finely minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd tsp salt (more to taste)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd medium red…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":213,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-674","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=674"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/674\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/213"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}