Tunisian eggplant salad

Yield: 4 servings

Measure Ingredient
1 pounds Eggplant
1 large Green bell pepper; chopped
1 Garlic clove; crushed
½ cup Olive oil
⅓ cup Red wine vinegar
1 teaspoon Dried oregano; crushed
1 teaspoon Salt
1 can Chunk-style tuna (12 1/2-oz) drained
1 large Tomato; seeded and chopped
Crisp salad greens
¼ cup Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over ½ 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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