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Tunisian Eggplant Salad

Tunisian Eggplant Salad recipe image
This Tunisian-inspired salad offers a delightful mix of textures and flavors, combining the silky smoothness of steamed eggplant with the heartiness of chunk-style tuna. The dish is dressed in a zesty vinaigrette made from olive oil, red wine vinegar, crushed garlic, and dried oregano, creating a bright and aromatic profile. Fresh green bell peppers and tomatoes add a crisp contrast, while crumbled feta cheese provides a salty, creamy finish. Perfect for a light lunch, a summer picnic, or as a refreshing side dish to grilled meats, this recipe brings Mediterranean flair to your table. It is simple to prepare using common pantry staples, making it a reliable favorite for weeknight dinners or casual gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 492.2
Dietary: Gluten-free
Description
This Tunisian-inspired salad offers a delightful mix of textures and flavors, combining the silky smoothness of steamed eggplant with the heartiness of chunk-style tuna. The dish is dressed in a zesty vinaigrette made from olive oil, red wine vinegar, crushed garlic, and dried oregano, creating a bright and aromatic profile. Fresh green bell peppers and tomatoes add a crisp contrast, while crumbled feta cheese provides a salty, creamy finish. Perfect for a light lunch, a summer picnic, or as a refreshing side dish to grilled meats, this recipe brings Mediterranean flair to your table. It is simple to prepare using common pantry staples, making it a reliable favorite for weeknight dinners or casual gatherings.
Ingredients
  • 1 pound Eggplant
  • 1 lg Green bell pepper; chopped
  • 1 Garlic Clove; crushed
  • 1/2 cup Olive oil
  • 1/3 cup Red wine vinegar
  • 1 teaspoon Dried oregano; crushed
  • 1 teaspoon Salt
  • 1 can Chunk-style tuna (12 1/2-oz)
Directions
  1. 1
    Cut the eggplant into 1-inch cubes.
  2. 2
    Steam the eggplant cubes over 1/2 cup of boiling water for 2 to 5 minutes, until tender.
  3. 3
    Drain the steamed eggplant thoroughly.
  4. 4
    Arrange the drained eggplant and chopped green bell pepper in a 2-quart shallow casserole or large bowl.
  5. 5
    Combine the crushed garlic, olive oil, red wine vinegar, oregano, and salt in a covered jar.
  6. 6
    Shake the jar well to emulsify the dressing.
  7. 7
    Pour the dressing over the eggplant and pepper mixture.
  8. 8
    Cover and refrigerate for 1 hour to allow flavors to meld.
  9. 9
    Drain the excess marinade from the vegetables and reserve it for other uses if desired.
  10. 10
    Toss the marinated vegetables with the drained tuna and chopped, seeded tomato.
  11. 11
    Spoon the salad into a serving bowl lined with crisp salad greens.
  12. 12
    Top with crumbled feta cheese before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 492.2kcal
% Daily Value *
Total Fat 36.7g57%
Saturated Fat 5.7g29%
Cholesterol 45.0mg15%
Sodium 4924.4mg206%
Total Carbohydrate 9.4g4%
Dietary Fiber 4.6g19%
Sugars 5.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The reserved marinade can be saved and used as a dressing for other salads or as a base for a vinaigrette.

For a vegetarian variation, simply omit the tuna. You may increase the amount of feta cheese or add chickpeas for extra protein.

Ensure the eggplant is well-drained after steaming to prevent the salad from becoming watery.

This salad tastes best after chilling, allowing the eggplant to absorb the flavors of the vinaigrette.

Keywords: tunisian, eggplant, salad, tuna, feta, oregano, garlic, olive oil, vinegar, greek, mediterranean, vegetarian option, lunch, side dish, fresh, healthy, summer, picnic, easy, quick
Read it online: https://www.chefs-mate.com/recipe/tunisian-eggplant-salad/