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Tunisian Aubergine Salad     Veg CD ACC Tunisian 15mins plus marinating

Serves 4-6    Cold Vegetables Vegetarian Accompaniment Salads Gluten Wheat free Eggless Tunisia Nth Africa North African

Ingredients
450g/1 lb Aubergine (Eggplant)
1 large Green Capsicum (Sweet pepper) chopped
1 Garlic Clove, crushed
120ml/4fl.oz. Olive Oil
60ml/2fl.oz. Red Wine Vinegar
1 teasp Dried Oregano
Salt
2 Tomatoes, chopped
Salad Leaves
50g/2oz Feta Cheese

Instructions

1. Cut the aubergine into 2.5cm/ 1-inch cubes and steam for 5 minutes until tender.

2. Drain the aubergine then place in a shallow ovenproof dish together with the pepper.

3. In a small mixing bowl, mix together the garlic, oil, vinegar, oregano blending well then pour over eggplant mixture. Cover and refrigerate for 1 hour.

4. Drain off the marinade then add the tomato and toss well.

5. To serve line a serving platter with the salad leaves, top with the vegetable mixture then crumble the feta cheese over the top.

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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