Grilled eggplant with tuna and sun dried tomato sauce

 

 

Grilled eggplant with tuna

2 eggplants

1 can tuna in oil

¼ sweet onion

1 garlic clove

sumac

Spring onion

Lemon juice

Pepper, salt

For the sauce

4 sun dried tomatoes

Balsamico vinegar

White wine vinegar

1 garlic clove

Tomato paste

Pepper, salt

Cut the eggplants into slices lengthwise. Brush them with a little oil , sprinkle with pepper, salt, sumac and bake them in the oven until light brown and soft.

Combine the tuna with the finely chopped sweet onion, minced garlic, pepper, salt and lemon juice.

Cut the sun dried tomatoes small, mince the garlic. Bake the garlic in oil, add the tomatoes and the tomato paste. Bake for a minute and add the vinegars, pepper and salt. Add some water, stir everything together and let the sauce boil. Taste if it needs some more seasoning, vinegar or maybe a drop of honey. Make sure the sauce is reduced and thick when you are ready to serve.

Put some tuna on the eggplants, put a sprig of spring onion on it and roll the up.

Put the rolls in the sauce so the tuna can warm through. To serve, put a big plate on your skillet, one that covers the entire pan. Now swiftly turn the pan and the plate while pressing the two together and voila!


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