To print this page, use your browser's print button.

buzz!


TUNISIAN EGGPLANT SALAD
A salad that is a meal in itself!


Printed from THEGUTSYGOURMET.NET

INGREDIENTS:
 1       lb           Eggplant
 1       lg           Green bell pepper,  chopped
 1                    Garlic clove, crushed
 1/2   c            Olive oil
 1/3   c            Red wine vinegar
 1       t            Dried oregano,  crushed
 1       t            Salt
 1       cn           solid albacore tuna (12 1/2-oz) drained
 1       lg           Tomato, seeded and chopped
 Crisp salad greens
 1/4   c            Crumbled feta cheese


METHOD:
Fire Roast eggplant on barbecue or in the oven until the skin is charred.  
Allow to cool and peel off charred skin and cube the eggplant.
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.

Serves 4



Copyright 2001 2011 The Gutsy Gourmet - All rights reserved