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SALAD:TUNISIAN EGGPLANT SALAD

Source of Recipe

rgm


List of Ingredients

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 t Dried oregano, crushed
1 t 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




Recipe

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.


Tiff's note:
I salt and peppered the cubed eggplant, put it on a sprayed cookie sheet and roasted it in the oven at 425* for about 10 mins. I also added some thinly sliced red onion and a touch of sugar to the dressing recipe. I did add the tomatoes in with the eggplant, bell pepper, and red onion and let it all marinate in the fridge for a couple of hours. It tasted great just like that. Tho I did add some albacore tuna and some peppercorn flavored feta. I think next time I will leave the tuna out when I make it as a salad. I will add the tuna when I want to stuff it inside of a pita for a sandwich instead and still mix it with some salad greens. Surprisingly everyone in the family enjoyed the recipe!