Tunisian Eggplant Aubergine Salad Recipes

MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)

Steps:

• Peel and cut the eggplant into 1/2-inch dice.
• Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
• Rinse and pat dry with paper towels.
• Preheat the oven to 400ºF/200°C
• In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
• Transfer this mixture to a colander to drain off as much of the oil as possible.
• In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
• Add the eggplant mixture.
• Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
• Grease a 2-quart soufflé dish.
• Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
• Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
• Cut into wedges or squares to serve.
• Serve hot or at room temperature with lemon wedges on the side.

TUNISIAN EGGPLANT (AUBERGINE) SALAD

Steps:

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

TUNISIAN EGGPLANT SALAD

Steps:

• 1. Pierce the eggplant all over with a fork. Place the eggplant on a baking sheet and bake in a preheated 400°F oven for about 40 minutes, or until soft and shriveled. Set aside to cool. 2. When the eggplant is cool enough to handle, scoop out the flesh and discard the skin. Chop or mash the eggplant into small pieces and place in a medium-size bowl. Add the remaining ingredients and mix well. 3. Garnish with cilantro and serve as an appetizer with Sesame, Poppy Seed, and Garlic Pita Points (page 145), or heap onto a bed of salad greens topped with feta. *Harissa is a fiery hot sauce made with chiles. It is from Tunisia and can be purchased at Middle Eastern food stores.