Tunisian Eggplant Salad
Yield
4 servingsPrep
15 minCook
5 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
|
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | clove |
garlic
peeled and minced |
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
oregano
dried, crushed |
|
| 1 | teaspoon |
salt
|
|
| 1 | can |
tuna, canned
chunk-style, drained, 12 1/2oz |
|
| 1 | large |
tomatoes
seeded, chopped |
|
| 1 | x |
mixed salad greens
crisp |
*
|
| ¼ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
|
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | clove |
garlic
peeled and minced |
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
red wine vinegar
|
|
| 5 | ml |
oregano
dried, crushed |
|
| 5 | ml |
salt
|
|
| 1 | can |
tuna, canned
chunk-style, drained, 12 1/2oz |
|
| 1 | large |
tomatoes
seeded, chopped |
|
| 1 | x |
mixed salad greens
crisp |
*
|
| 59 | ml |
feta cheese
crumbled |
|
Directions
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.
