MEMORIES OF MACEDONIA ~ LETNA SALATA (Summer Salad)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese lowers fat while maintaining protein.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile at lower cost.

Cut the top off the eggplant and slice it into rounds about half an inch thick.

Salt the eggplant slices on both sides and let them sit for about 15 minutes to draw out moisture.

Pat the salted eggplant dry with paper towels.

Heat vegetable oil in a pan and prepare spices (paprika, oregano, mixed spice).

Fry the eggplant slices in batches until golden brown, seasoning as needed.

Remove the fried eggplant and place on a paper towel-lined plate.

Lightly fry hot peppers in the same pan until just cooked.

Mince garlic and set aside.

Slice cow's milk feta cheese into discs.

On a large salad platter, alternate layers of fried eggplant and slices of feta cheese.

Slice tomatoes and place them around the eggplant and cheese on the platter.

Cut onion into rings and place on top of the tomatoes.

Cube cucumber with skin on and add to the platter.

Chop and add bell peppers to the salad, placing them in the center.

Garnish with black olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens