Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Category:Tunisian Recipes
Category:Tunisian Salads