lunedì 9 agosto 2010


Appetizer - Celiacs safe - Lactose intolerant safe

8 slices eggplant, about 7 oz. total
1 big tomato, ripe
20 black olives
8 oz tuna, packed in olive oil
4 basil leaves, chopped
salt and pepper
Extra virgin olive oi

Brush eggplant slices and grill them until desired doneness. Set aside to cool.

In the mean time, remove seeds from tomato and dice it; arrange it in a bowl along with basil and tuna, drained and crumbles.

Chop the olives and add them to the tomato mixture, season with salt and pepper and mix well to combine.

Spread this mixture on the eggplant slices, roll them and arrange on a platter lined with lettuce leaves.

Keep refrigerated until it's time to serve.

This recipe serves 4.

- You can grill 8 more slices and spread them with some pesto, alternate them with the tuna filled ones on the platter and serve in a mixed appetizer.

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