Recipes for those in a hurry.
Tunisian Salad (serves 4 people)
400 gr of peeled canned tomatoes
a jar of grilled red peppers
61/2 oz. can tuna in olive oil.
black or green olives (optional)
Heat the olive oil in a pan and gently fry the chopped onions until they become translucent. Meanwhile drain the peppers and chop them. Add the tomatoes and roasted peppers to the pan. Cook for about 30 minutes.
When the salad is cooked, add the drained tuna, a tsp of harissa and the pitted olives. Season to taste.
Eggplant Caviar (dairy) (serves 3 to 4 people)
1 tomato or 1 tbsp of tomato ketchup
1 garlic clove
4 tbsp olive oil
1 plain yoghurt
the juice of 1/2 lemon
salt and pepper
Microwave the eggplants. This tip is provided by Norene Gilletz in Healthy Helpings. Wash them and dry well. Pierce skin in several places with fork. Microwave uncovered on high, allowing 5 to 6 minutes per pound. Halfway through cooking, turn eggplants over. Remove from microwave and let stand for 10 minutes. Cut in half and scoop out the pulp.
Mash eggplants and mix with garlic and tomato.
Add salt, pepper, lemon juice and olive oil. Mix well. Add the yoghurt and mix again.
Chill at least 3 hours.