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    You are in: Home / Recipes / Tunisian Eggplant (Aubergine) Salad Recipe
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    Tunisian Eggplant (Aubergine) Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    - Carla -'s Note:

    This salad is a meal in itself.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast eggplant in the oven until the skin is charred.
    2. 2
      Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
    3. 3
      Arrange with green pepper in 2-quart shallow casserole dish.
    4. 4
      In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
    5. 5
      Pour over eggplant mixture. Cover and refrigerate 1 hour.
    6. 6
      Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
    7. 7
      Spoon in to salad bowl lined with crisp greens.
    8. 8
      Enjoy!

    Ratings & Reviews:

    • on April 27, 2002

      45

      I made this without the tuna, I just wanted a different salad. This is very different and very tasty. I kept the eggplant crisp tender and added extra garlic. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2002

      55

      this was really good! i left out the tuna and used the marinade like a dressing. very easy and a pretty dish to serve.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tunisian Eggplant (Aubergine) Salad

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.6
     
    Calories from Fat 289
    67%
    Total Fat 32.1 g
    49%
    Saturated Fat 5.9 g
    29%
    Cholesterol 47.3 mg
    15%
    Sodium 1044.5 mg
    43%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 5.2 g
    20%
    Sugars 5.2 g
    21%
    Protein 25.2 g
    50%

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