Barbecued eggplant rolls with tuna
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Prep Time
0 Minutes
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Cook Time
0 Minutes
Ingredients
1 x 95g can Safcol Responsibly Fished Tuna Lemon & Cracked Pepper
2 tablespoons semi-dried tomatoes, chopped
1 tablespoon parsley, chopped
2 tablespoons stuffed olives, chopped
1 tablespoon pine nuts, toasted
3 tablespoons extra virgin olive oil
1 char-grilled capsicum (available from the supermarket deli section)
6 slices barbecued eggplant (available from the supermarket deli section)
1 cup rocket or baby spinach
4 tablespoons basil leaves, hand-shredded
1 tablespoon balsamic vinegar
Cracked black pepper to taste
Instructions
Step 1 – Open the can of tuna and drain. In a small mixing bowl combine tuna, semi-dried tomatoes, parsley, olives, pine nuts and 1 tablespoon of olive oil. Season with pepper to taste
Step 2 – Slice the capsicum into 6 long pieces. Place eggplant onto a clean surface. Lay 1 strip of capsicum across the bottom end of each slice of eggplant. Top each eggplant slice with some rocket, basil leaves and 1 tablespoon of tuna mixture
Step 3 – Roll each one into a neat bundle (you can secure the roll using cocktail sticks if you wish).
Step 4 – Place the eggplant rolls onto a presentation plate, drizzle with extra virgin olive oil and balsamic vinegar.
| Servings: | 2 |
