Barbecued eggplant rolls with tuna

Serves 2



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
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.

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