Tunisian Eggplant (Aubergine) Salad

READY IN: 20mins
Recipe by - Carla -

This salad is a meal in itself.

Top Review by MizzNezz

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!

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!

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