Cold eggplant rolls with tuna are a quick appetizer, especially to serve during the summer. To prepare them, simply grill the eggplants, which you can do even a day before stuffing them with tuna cream or as you prefer. Eggplants lend themselves to many recipes, and when grilled, they make the preparation lighter. These rolls can also be served as a main course, perhaps paired with a light first course or a pasta salad. In this recipe, I grilled the eggplants and stuffed them with a tasty tuna cream, adding creamy cheese and some capers. Here’s this simple idea for you!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 eggplants
- 4 cans of tuna in oil, 2.8 oz each
- 3.5 oz soft spreadable cheese (stracchino, robiola, etc.)
- pepper
- capers to taste
- salt to taste
- oil
- parsley
Tools
- Food processor
- Grill pan
Steps
Wash and slice the eggplants, cutting slices about 3/16 inches thick.
Heat the grill pan and grill the eggplants first on one side then on the other, being careful not to burn them; about 3 minutes per side should be enough.
In the food processor, place all the ingredients and blend for a few seconds to form a cream.
Lay the eggplant slices on a surface and sprinkle a little salt, then add some tuna cream to the center of each slice.
Roll the eggplant slice, place it on a serving plate, and drizzle with a little oil, parsley, and a pinch of salt.
Enjoy your meal!
Storage
You can store the cold eggplant rolls in the refrigerator for a couple of days.
