Tunisian Eggplant Salad

Serves: 6
Total Calories: 60


1 large eggplant
1 medium tomato finely chopped
1/2 green bell pepper finely chopped
1/4 cup minced fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice or white wine vinegar
3 cups garlic pressed
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon harissa (optional)*
cilantro leaves for garnish


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.

Nutritional Facts:

Serves: 6
Total Calories: 60
Calories from Fat: 20

This Tunisian Eggplant Salad recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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