Saturday, 2 October 2010


The recipe of the eggplant rolls with tuna I think might be a symbol of Mediterranean cuisine.
Eggplants are a tradition of Sicilian cuisine that has spread throughout Italy.


- N 2 large eggplants
- Gr. 300 fresh tuna
- 1 2 gallons of tomato sauce
- No. 5 mint leaves
- 30 g pine nuts
- 30 g of fresh capers
- 30 grams pistachios
- 1 / 4 onion
- Dry white wine
- Extra virgin olive oil
- Salt


Wash the eggplants and slice lengthwise to about 50 mm. thick. Heat the plate, throw out the salt and grilled eggplant.

Meanwhile, dice are not very large tuna. Chop the onion and cook it in olive oil. Add a little chopped mint leaves, pine nuts, pistachios, chopped capers and tuna. Sauté lightly and sprinkle with dry white wine. Let the wine evaporate. Moloto just let it cook the stuffing or the tuna will become dry and hard.

Place in a container filled with the tuna and let it cool. Meanwhile in the same pan, add the tomato sauce.

Fill the eggplant stuffed with tuna, roll them up and bury it with the toothpick. Place them in the pan with the tomato sauce and cook for few minutes.

No comments:

Post a Comment