Tunisian Eggplant Salad

  • 1 lb Eggplant
  • 1 lg Green bell pepper; chopped
  • 1 Garlic clove; crushed
  • 1/2 cup Olive oil
  • 1/3 cup Red wine vinegar
  • 1 tsp Dried oregano; crushed
  • 1 tsp Salt
  • 1 cn Chunk-style tuna (12 1/2-oz) drained
  • 1 lg Tomato; seeded and chopped Crisp salad greens
  • 1/4 cup Crumbled feta cheese

Recipe Info
Rating: 0
Contributor: admin



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.

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