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LOCATION: Recipes >> African >> Eggplant Salad 03

Print this Recipe    Eggplant Salad 03

Tunisian Eggplant Salad
Yield: 4 servings

1 lb eggplant
1 lg green bell pepper; chopped
1 garlic clove; crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp dried oregano; crushed
1 tsp salt
1 cn chunk-style tuna (12 1/2-oz), drained
1 lg tomato; seeded and chopped
crisp salad greens
1/4 cup crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 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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