Tunisian Eggplant Salad

* Exported from MasterCook *

TUNISIAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Chunk-style tuna (12 1/2-oz)
- drained
1 lg Tomato -- seeded and chopped
Crisp salad greens
1/4 c 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.

(C) 1992 The Los Angeles Times



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