Tunisian Eggplant (Aubergine) Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

This salad is a meal in itself.

Ingredients Nutrition

Directions

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

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!

MizzNezz April 27, 2002

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

polly salama February 11, 2002