SELATIT BADHINJEN (EGGPLANT SALAD)

750 g eggplants
100 g cheese
100 g olives
1 head garlic
4 tablespoons oil
2 tablespoons vinegar
1 tablespoon herissa
½ tablespoon tebil

Clean the eggplants, make several slits lengthwise and introduce in each one
a peeled clove of garlic. Place the eggplants in a moderate oven and bake
for 25 - 30 minutes turning them over from time to time. Meanwhile, dilute
the herissa in a little water. Cut the cheese into strips. Stone the olives.
When the eggplants are done (the skin becomes wrinkled and blackish) remove
from the oven, peel and mash them into a purée together with the cloves of
garlic. Add the herissa, the tebil and salt to taste. Sprinkle with vinegar
and olive oil and mix well. Place the salad on a large serving dish or
individual plates. Then garnish with olives and strips of cheese, or tuna
fish and capers or slices of hard-boiled eggs and anchovy fillets, etc.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki