Tunisian Eggplant (Aubergine) Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This salad is a meal in itself. Ingredients:
1 lb eggplant |
1 large green bell pepper, chopped |
1 garlic clove, crushed |
1/2 cup olive oil |
1/3 cup red wine vinegar |
1 teaspoon dried oregano, crushed |
1 teaspoon salt |
1 (12 1/2 ounce) can albacore tuna in water, drained |
1 large tomato, seeded & chopped |
1/4 cup feta cheese, crumbled |
crisp salad green |
Directions:
1. Roast eggplant in the oven until the skin is charred.
2. Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
3. Arrange with green pepper in 2-quart shallow casserole dish.
4. In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
5. Pour over eggplant mixture. Cover and refrigerate 1 hour.
6. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
7. Spoon in to salad bowl lined with crisp greens.
8. Enjoy!
|
|