Grilled Eggplants with Tuna Spread

Ingredients

• Eggplant1/4 count (125 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 tablespoon (20 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Keep in mind that for this recipe you should soak the eggplants slices in salted water for 10 minutes. Next, wash and drain them.

2. 2

   Step 2

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and cut in half.

3. 3

   Step 3

   Meanwhile, continue with the eggplants. Heat half of the oil in a large pan.

4. 4

   Step 4

   While heating, drain the eggplants and place them in the heated pan.

5. 5

   Step 5

   Cook for about 3-4 minutes per side until the eggplants are cooked.

6. 6

   Step 6

   Place the cooked egg in the blender along with the tuna, lemon juice, remaining oil and a pinch of salt.

7. 7

   Step 7

   Blend until creamy. If necessary, you can add a little water.

8. 8

   Step 8

   You can also use a hand blender.

9. 9

   Step 9

   Serve the grilled eggplants and top with the tuna spread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Eggplants with Tuna Spread can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.