Side Pannel
Tunisian Eggplant Salad
Tunisian Eggplant Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads, Seafood
Ingredients List
- 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
Directions
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.
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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