Tunisian Eggplant Salad Recipes

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.

TUNISIAN 'MECHOUIA' SALAD

Steps:

• Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.
• Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
• Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant.
• Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10-15min until the liquid has evaporated.
• Cool, sprinkle with chopped mint and serve at room temperature.