We have prepared today's recipe in a few minutes with a few ingredients that we had left over from other preparations, and the truth is that we have loved the result.
Ingredients for 2 servings:
- 1/2 aubergine
- 1 egg
- 1 can of tuna
- 1 tomato
- Olive oil
Recipe:
- Cook the egg for 10 minutes over high heat in salted water.
- Drain the tuna.
- Peel the boiled egg and grate it.
- Place the egg in a bowl and mix it with the flaked tuna.
- Wash the tomato and beat it with the mixer.
- Strain the sauce and mix a couple of tablespoons with the egg and tuna so that the mixture is more consistent and does not come out after the rolls.
- Wash and peel the aubergine.
- Cut it lengthwise with a mandolin.
- In a frying pan with a few drops of olive oil, sauté the eggplant for a few minutes until golden on both sides.
- Place a tablespoon of the filling in the center of each aubergine strip and close the rolls.
- Plate and pour a couple of tablespoons of the tomato sauce on top.
Bon appétit!
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