Tunisian eggplant salad is a traditional dish originating from Tunisia, in North Africa. This salad is part of the rich Mediterranean cuisine and is characterized by its freshness and intense flavors. In different Latin American countries, although not very common, it can be found under similar names such as "Mediterranean eggplant salad" or simply "Arab-style eggplant salad". This dish reflects the Arab and Mediterranean influence in the cuisine, combining simple but very tasty ingredients that highlight the use of olive oil, vinegar, and aromatic herbs. It is very popular during the summer, when eggplants are at their best, and is usually served as a side dish or a fresh starter.
How to prepare Tunisian eggplant salad
To begin, roast the eggplant in the oven until the skin is charred.
Let it cool and remove the charred skin.
Cut the eggplant into approximately 1-inch cubes.
Place the cubes along with the green bell pepper in a shallow 2-quart baking dish.
In a glass jar with a lid, combine the garlic clove, olive oil, red wine vinegar, dried oregano, and salt.
Shake the jar well to mix all the marinade ingredients.
Pour the marinade over the eggplant and bell pepper mixture.
Cover the dish and refrigerate for 1 hour to allow the flavors to meld.
Drain the marinade and reserve it for another use.
Mix the marinated vegetables with the water-packed white tuna and the chopped tomatoes.
Spoon the mixture into a salad bowl previously lined with crispy lettuce leaves.
Finally, add pieces of feta cheese to give it a creamy and salty touch.
Enjoy this delicious and refreshing Tunisian eggplant salad!
