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!