Tunisian Eggplant Salad
Submitted by j.r.
Steamed eggplant and green pepper marinated in a garlic-oregano vinaigrette, then tossed with chunk tuna, fresh tomato, and crumbled feta over crisp greens. A bright, Mediterranean-style Tunisian salad that’s hearty enough for a main course.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
1 hrsThis salad does something clever: it marinates the eggplant.
Steamed eggplant cubes and chopped green pepper soak in a garlicky dressing of olive oil, red wine vinegar, and oregano for an hour until they’re saturated with tangy, herby flavor.
Drain the marinade (save it for another use), then toss those silky, flavor-soaked vegetables with chunky canned tuna, fresh chopped tomato, and pile the whole thing onto crisp salad greens.
A crumble of salty feta on top ties everything together with that unmistakable Mediterranean bite.
It’s a substantial salad that works as a light dinner on warm evenings.
Kitchen Tips
- Steam the eggplant just until tender, not mushy; you want it to hold its shape through the marinating step
- Seed the tomato before chopping so the salad stays bright and clean, not watery
- Save the leftover marinade as a ready-made vinaigrette for another salad or to drizzle over grilled vegetables
Ingredients
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.
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