Clay's Kitchen : Salad and Salad Dressing Recipes

Salad and Salad Dressing Recipes

Tunisian Eggplant Salad

Recipe from: Fred Towner
Servings: 4

1 pound eggplant
1 large green bell pepper, chopped
1 garlic clove, crushed
½ cup olive oil
⅓ cup red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 12 ½ ounce can chunk-style tuna, drained
1 large tomato, seeded and chopped
crisp salad greens
¼ cup crumbled feta cheese

Cut eggplant in 1 inch cubes. Steam over ½ cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2 quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. 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 into salad bowl lined with crisp greens. Top with cheese.

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