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TUNISIAN EGGPLANT SALAD
INGREDIENTS:
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinear
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz) – drained
1 lg Tomato — seeded and chopped
1/4 c Crumbled feta cheese
Crisp salad greens
DIRECTIONS:
Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. 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 into salad bowl lined with crisp greens. Top with cheese.
Serving Size : 4
Exported from MasterCook * (C) 1992 The Los Angeles Times
credit The Picture Pantry
TUNISIAN CARROT SALAD
INGREDIENTS:
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup chopped fresh cilantro
DIRECTIONS:
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Bon Appétit, January 1996
credit Are Media
Chackchouka
Ingredients:
3 Green peppers
2 onions
8 Small washed potatoes
Olive oil
Salt and pepper
Cayenne pepper
6 Eggs
DIRECTIONS:
Cut the green peppers in half and remove the seeds. Cut into thin strips. Peel the onions and slice them. Cut tomatoes in half. Heat the oil in a pan add the onions and the green peppers. Season with salt, pepper, cayenne pepper and cook over low heat. Add the tomatoes and cook until the green peppers are tender. Break the eggs in a bowl and beat. Pour the eggs into a pan, as soon as they are scrambled, your dish is ready. Serve hot.
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