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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

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
2 Tomatoes, chopped
Salad Leaves
50g/2oz Feta Cheese


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


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

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