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| Home -> [Eggplant, Fish, Salads, Seafood, Vegetables] -> [Tunisian eggplant salad Recipe] |
Tunisian eggplant salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Eggplant, Fish, Salads, Seafood, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Eggplant | | 1
| large | 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
| can | Chunk-style tuna (12 ?oz) | | | - drained | | 1
| large | Tomato, seeded and chopped | | | Crisp salad greens | | 1/4
| cup | Crumbled feta cheese |
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Procedures:
| 1 | Cut eggplant in 1-inch cubes. | | 2 | Steam over ?cup boiling water 2 to 5 minutes until eggplant is tender. | | 3 | Drain. | | 4 | Arrange with green pepper in 2-quart shallow casserole. | | 5 | Combine garlic, oil, vinegar, oregano and salt in covered jar. | | 6 | Shake well. | | 7 | Pour over eggplant mixture. | | 8 | Cover and refrigerate 1 hour. | | 9 | Drain marinade and reserve for other use. | | 10 | Toss marinated vegetables with tuna and tomato. | | 11 | Spoon into salad bowl lined with crisp greens. | | 12 | Top with cheese |
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