Eggplant Salad

I brought to you my favorite salad of all times : eggplant salad seasoned with typical Tunisian spices.
Of course, as a Mediterranean and as a Tunisian, olive oil is omnipresent in all my dishes and salad. This salad can be prepared in less than 20 minutes.


  • 3 large eggplants
  • 4 garlic cloves
  • ½ tsp of salt
  • ½ tsp of pepper
  • ½ tsp of coriander powder
  • ¼ tsp of caraway
  • 2 triangles of processed cheese
  • Capers
  • Olive oil
  • Cut the eggplants into large cubes. Put the cubes and the garlic cloves in a large sauce pan or a cooking pot, cover with water and let it boil for at least 15 minutes.
  • Drain the cooked eggplants then mix it in the food processor with the cheese triangles until the texture is smooth.
  • Season then add olive oil and capers.
  • This salad can be presented warm or cold.