Eggplant Salad

Mix oil, vinegar, harissa, and tabl, and boil eggs until set.

Separate garlic cloves and peel. Clean the eggplant, make four small longitudinal incisions, and insert a piece of garlic into each incision.

Roast the eggplant in a medium-temperature oven, turning occasionally, until the flesh is cooked and the skin is charred, then set aside to cool.

Peel the eggplant, remove the stems, and mash with a fork until smooth. Mix with harissa sauce and spices, and adjust the salt.

Arrange the salad on a serving dish, garnish with egg quarters, olives, and pieces of canned tuna, and serve.