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Tunisian Eggplant (Aubergine) Salad

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“This salad is a meal in itself.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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