Tunisian Eggplant (Aubergine) Salad

Recipe by - Carla -
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Roast eggplant in the oven until the skin is charred.
  • Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
  • Arrange with green pepper in 2-quart shallow casserole dish.
  • In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; 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 in to salad bowl lined with crisp greens.
  • Enjoy!