Macedonian Salad Recipe

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Macedonian Salad
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  1. 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.
  2. 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).
  3. Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.9 Kcal (473 kJ)
Calories from fat 84.08 Kcal
% Daily Value*
Total Fat 9.34g 14%
Sodium 197.91mg 8%
Potassium 257.54mg 5%
Total Carbs 6.88g 2%
Sugars 4.52g 18%
Dietary Fiber 2.82g 11%
Protein 1.04g 2%
Vitamin C 25.8mg 43%
Vitamin A 0.5mg 16%
Iron 8.4mg 47%
Calcium 13.5mg 1%
Amount Per 100 g
Calories 79.92 Kcal (335 kJ)
Calories from fat 59.53 Kcal
% Daily Value*
Total Fat 6.61g 14%
Sodium 140.11mg 8%
Potassium 182.32mg 5%
Total Carbs 4.87g 2%
Sugars 3.2g 18%
Dietary Fiber 2g 11%
Protein 0.74g 2%
Vitamin C 18.3mg 43%
Vitamin A 0.3mg 16%
Iron 6mg 47%
Calcium 9.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • cholesterol free

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