Olive Oil Eggplant Tonnato

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Posted by in Recipes on Mar 13, 2013 . .

1 Medium to Large Eggplant, sliced itno thin rounds
Olive Cart Michigan Flaked Sea Salt
Olive Cart South Haven Blend Extra Virgin Olive Oil
2 Cans ( 3 1/4 ounces each) Italian tuna in olive oil, broken up but not drained
5 Tbsp salt-cured capers, rinsed and drained
1 Tbsp fresh lemon juice
Grated zest of 1 lemon
2 oil packed anchovy fillets, rinsed and chopped
1/4 Cup Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil
Fresh Cracked Olive Cart Black Peppercorns
A few fresh italian parsley sprigs
 

Line a large colander with the eggplant slices, sprinkling each layer liberally with salt. Top with a heavy bowl to weight down the slices. After about 30 minutes, rinse the slices under cold running water. Pat Dry.

Brush eash eggplant slice with Olive Cart South Haven Blend Extra Virgin Olive Oil. Grill over a charcoal fire, in a cast iron frying pan over high heat, or on a stove-top grill until soft and nicely browned, a few minutes on each side. Brush again with olive oil after turning. Set aside on a rack and allow to cool.

In a blender or food processor, combine the tuna, 3 Tbsp of the capers, lemon juice, lemon zest, anchovies and 1/4 cup of Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil and pepper. Blend until smooth, transfer to a bowl.

Lay the grilled eggplant slices on a platter. Put a dab of tuna mixture about 1 Tbsp, on each slice and roll up. Secure iwth toothpicks if necessary, although they will probably hold together on their own. Put a parsely leaf at the end of each roll. Arrange the rolls on the platter. If the end rounds of the eggplant are too small to roll, simply put a dab of the tuna mixture on tip with a parsely leaf, as if putting cheese on a cracker. Sprinkle with remaining 2 Tbsp capers. Serve at Room Temperature

Last update: Feb 24, 2018
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