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Tunisian Eggplant Salad

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Submitted by j.r.

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

1 hrs

Ingredients

1 453.6
POUND G EGGPLANT
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
1 1
CLOVE CLOVE GARLIC
peeled and minced
½ 118
CUP ML OLIVE OIL
79
1 5
TEASPOON ML OREGANO
dried, crushed
1 5
TEASPOON ML SALT
1 1
CAN CAN TUNA, CANNED
chunk-style, drained, 12 1/2oz
1 1
LARGE LARGE TOMATOES
seeded, chopped
1 1
X X MIXED SALAD GREENS
crisp *
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 359 75% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 842mg 35%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 21%
Sugars g
Protein 28g
Vitamin A 13% Vitamin C 70%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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