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                         TUNISIAN EGGPLANT SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Seafood
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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
 


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