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!

Ptitim with Tuna Labneh Balls

 

Ptitim with Tuna Labneh Balls

250 gram Ptitim

1 small onion

2 garlic cloves

2 hands full baby spinach

150 ml Labneh

1 can tuna

Squeeze of lemon juice

balsamico

2 tomatoes

2 tablespoons chopped parsley

Poppy seeds

Pepper and salt

Cut the tomatoes in six parts, put them on a baking sheet and sprinkle with pepper, salt and balsamico vinegar. Put them in the oven on 140C and let them stand for about 2 hours or until they lost enough water. The more water they lose the more intense the taste will be. You can make them up front and store them in some olive oil.

Start with preparing your tuna balls. Mix one can of tuna with 150 ml labneh (for this recipe see the Labneh post) ad a squeeze of lemon juice, pepper and salt. Make little balls of the tuna labneh mixture; sprinkle poppy seeds on a plate and roll the balls lightly through the seeds.

Cut the onion and the garlic small and bake them until soft. Wash the spinach and cut it in small stripes. Cook the ptitim as stated on the package; don’t overcook them, make sure they still have a nice bite. Add the onion, garlic, spinach tomatoes and parsley to the ptitim and season generously with pepper and salt.