This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Tunisian Eggplant Salad

x

1 lb Eggplant
1 lg Green bell pepper; chopped
1 Garlic clove; crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 ts Dried oregano; crushed
1 ts Salt
1 cn Chunk-style tuna (12 1/2-oz)
- drained 1 lg Tomato; seeded and chopped
Crisp salad greens 1/4 c Crumbled feta cheese
Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt
in covered jar. Shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon into salad bowl lined with crisp greens. Top with cheese. (C) 1992 The Los Angeles Times

Relevant Articles

Menu