The Tunisian gastronomy is the result of rare combinations mixing local know-how and the contributions of various origins at various times.
The Tunisian cuisine was enriched throughout the centuries by the contributions of the people who came in the country. For example, the Jewish community’s impact is very significant as were the Berbers who brought couscous to Tunisia.
Tunisian cuisine is based on olive oil and spices whose suitable mixture and erudite proportioning achieved miracles, transforming simple and inexpensive products into refined dishes.
Like all Mediterranean countries, Tunisian cuisine depends not only on olive oil, spices and tomatoes but also on a great assortment of fishes and meats. It draws its inspiration from various sources particularly Berber, Arab, Turkish and even Italian.
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
Italiano
English