Best 3 Tunisian Eggplant Appetizer Recipes

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
• While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
• Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
• Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.

TUNISIAN EGGPLANT OMELET

Steps:

• Preheat oven to 450 degrees.
• Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
• Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
• Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
• Turn the oven down to 350 degrees.
• Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
• In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
• In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
• Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
• Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.

TUNISIAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Roast eggplant in the oven until the skin is charred.
• Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
• Arrange with green pepper in 2-quart shallow casserole dish.
• In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; 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 in to salad bowl lined with crisp greens.
• Enjoy!