Eggplant with Tuna Sauce: Summer Meets Genius!
The Veg (and Not Only!) Revolution: Freshness and Flavor that Conquer
Food lovers, get ready to fall in love with a dish that is the quintessence of summer, an explosion of Mediterranean flavors that will make you say “wow!” with every bite: the eggplant with tuna sauce! Forget the usual meat carpaccio, because here the star is the eggplant, transformed into a masterpiece of taste and lightness. Imagine slices of eggplant, gently grilled with those smoky streaks that smell like summer, then wrapped in a creamy, savory, and incredibly enveloping tuna sauce.
It is a sensational appetizer, an original side dish, or even a light yet satisfying main course. The beauty of this recipe lies in its simplicity, which maximizes the ingredients, and in its versatility. It’s a fresh and tasty alternative to the usual summer dishes, perfect for a barbecue with friends here in Piacenza, or for an outdoor picnic. A brilliant idea that unites Italian tradition with a touch of innovation, for a result that will conquer you at the first taste!
The Revamped Tuna Sauce: Creamy, Intense, and Irresistible!
The real heartbeat of this eggplant with tuna sauce is undoubtedly the sauce. Forget the usual mayonnaise: here we go beyond! My version is an ode to creaminess and intense flavor, but with a touch of lightness. We start from an unusual but brilliant base: two hard-boiled eggs, which give the sauce a velvety texture and a rounded flavor, without weighing it down. Then, the main ingredient: the tuna, of course! Drained and of good quality, it’s the one that gives the marine character.
But the real magic happens with the addition of anchovies, which intensify the savoriness and add depth, and capers, which with their acidic and pungent note perfectly balance everything. A splash of water to make the sauce fluid just right, and here’s the magic! This tuna sauce wraps the grilled eggplants with a unique creaminess, creating a contrast of flavors and textures that is pure poetry for the palate.
below are other recipes with eggplants:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 281.92 (Kcal)
- Carbohydrates 9.53 (g) of which sugars 4.13 (g)
- Proteins 28.73 (g)
- Fat 14.74 (g) of which saturated 3.54 (g)of which unsaturated 6.52 (g)
- Fibers 4.70 (g)
- Sodium 1,595.64 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant
- to taste extra virgin olive oil
- to taste dried oregano
- 1 tsp balsamic vinegar
- to taste salt
- to taste pepper
- 2 eggs (whole hard-boiled)
- 1/2 lemon (juice)
- 50 ml water
- 150 g tuna in oil
- 1 tsp capers
- 3 anchovies
- to taste salt
- to taste pepper
Tools
- Immersion Blenders Moulinex Easychef DD451110 – Immersion Blender, 450 W, 2 speeds, Zelkrom blades, white
- Cast Iron Grill Pan BBQ-Toro Cast Iron Grilling Pan with Handles | 40 x 20.5 cm | Reversible pan, usable on both sides | Rectangular, Universal and Sturdy
Eggplant with Tuna Sauce Steps
Prepare the eggplants: Wash the eggplants and cut them into slices about a quarter of an inch thick. If you prefer, you can leave the skin on. Lightly brush the eggplant slices with extra virgin olive oil on both sides.
Grill the eggplants: Heat a grill pan or grill well. Cook the eggplant slices for about 3-5 minutes per side, or until they are tender and have the typical grill marks. Let them cool.
Prepare the tuna sauce: In the glass of an immersion blender, put the hard-boiled eggs cut into pieces, the water and the lemon juice, a bit of salt, and blend. Add the drained tuna, capers, anchovies, and blend until you obtain a smooth and homogeneous sauce. If the sauce is too thick, gradually add more water until you reach the desired consistency. Taste and adjust salt and pepper.
Assemble the dish: Generously distribute the tuna sauce on the serving plate and arrange the grilled eggplant slices, sprinkled with the dressing made of oil, dried oregano, capers, and balsamic vinegar. Garnish and serve: Garnish with chopped fresh parsley or pieces of mozzarella. Serve the eggplant with tuna sauce right away, maybe accompanied by some toasted bread crostini. It is also excellent if prepared in advance and left to marinate in the refrigerator for an hour.
Tips, Notes, Variations for the Eggplant with Tuna Sauce
Eggplants: For a more intense flavor, you can use long purple eggplants. If you don’t have a grill, you can bake them in the oven at 392°F for about 20-25 minutes.
Spicy variant: A pinch of chili pepper in the sauce can add an extra kick.
Decoration: Some Taggiasca olives or confit cherry tomatoes can further enrich the dish.
You can also cook the eggplants in the air fryer, 15 minutes at 356°F
FAQ (Frequently Asked Questions)
What can I use instead of eggplant?
If you are not particularly fond of eggplants, you can use beefsteak tomatoes, following the same procedure
