Tunisian Eggplant (Aubergine) Salad

Name: Tunisian Eggplant (Aubergine) Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 lb eggplant; 1 large green bell pepper; 1 garlic clove; 0.5 cup olive oil; 0.333 cup apple cider vinegar; 1 tsp dried oregano; 1 tsp salt; 1 can albacore tuna in water (12 1/2 ounce); 1 large tomatoes; 0.25 cup feta cheese; crisp salad green

A salad of aubergine, tuna and crisp salad green, seasoned with clove and roasted in the oven.

20 min · Serves 4 · Easy

Method

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Time: Prep 20 min · 20 min total
Difficulty: easy

1
Roast eggplant in the oven until the skin is charred. Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
2
Arrange with green pepper in 2-quart shallow casserole dish. In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
3
Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
60 min
4
Spoon in to salad bowl lined with crisp greens.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.