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Aubergine appetizers with tuna and black olives

ingredients

servings

8

Aubergine

1 unit

Black olives

50 grams

Yellowfin tuna

160 grams

Onions

1 unit

Parsley

1 spoon

Bottled water

200 mL

White wine

200 mL

Breadcrumbs

1 spoon

Grated cheese

1 spoon

Butter

30 grams

Extra virgin olive oil

1 teaspoon

Iodized salt

to taste

Black pepper

to taste

Basil

4 leafs

starters from Italy - Sicilia

Aubergine appetizers with tuna and black olives

Aubergine appetizers with tuna and black olives

with gluten with fish with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aubergine appetizers with tuna and black olives

A tasty snack

Aubergine appetizers with tuna and black olives step 1

step 1

Aubergine: Heat a grilled egg grated thin salt slice thinly and grate it

Aubergine appetizers with tuna and black olives step 2

step 2

Seasoning: chop the onion and parsley to deprive the bones of the olives and put it all in the pan

Aubergine appetizers with tuna and black olives step 3

step 3

Fry with 1 tablespoon of oil add water and let it absorb

Aubergine appetizers with tuna and black olives step 4

step 4

When the water is absorbed add tuna and breadcrumbs

Aubergine appetizers with tuna and black olives step 5

step 5

Mix, blend with wine, salt and pepper bring to the reduction and remove from the heat

Aubergine appetizers with tuna and black olives step 6

step 6

Stuffing and baked: spread the condiment on the eggplant slices and form the rolls grinding a half-butter with half butter

Aubergine appetizers with tuna and black olives step 7

step 7

Arrange the rolls and sprinkle over the cheese to complete with the remaining butter flakes

Aubergine appetizers with tuna and black olives step 8

step 8

Go into a preheated oven at 160 ° for about 8 minutes, garnish with fresh basil leaves and serve

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