Melanzane tonnate
Eggplant in Tuna Sauce
Servings: 6
Calories: 403.1kcal
Ingredients
- 2-3 small or medium sized eggplant
- salt
- olive oil
For the salsa tonnata:
- 100-150 g jarred or canned tuna, preferably packed in olive oil
- 250 ml mayonnaise preferably homemade
- 1 Tb capers rinsed and squeezed dry
- 1-2 anchovy fillets
- 2-3 Tbs olive oil optional
- salt if needed
Optional toppings:
- A few sprigs of fresh parsley finely minced
- Capers
- nnchovy fillets
- A few basil leaves
Instructions
Prepare the eggplant
- Slice the eggplant horizontally into rounds about 1 cm (1/3 inch) thick. Brush the slices with olive oil on both sides.
- Grill or griddle the eggplants over moderate heat until tender and lightly browned, about 2-3 minutes per side. As you turn the slices, salt them lightly and, if they look a bit dry, brush lightly with a bit more olive oil.
- Arrange the slices on a serving platter and let cool.
Prepare the salsa tonnata
- If using homemade mayo, make it first in the pitcher of a hand blender following these instructions, then add the tuna along with the capers and anchovy fillets. Otherwise add all the ingredients at one time, including a drizzle of olive oil. Blend until perfectly smooth.
- Taste and adjust for seasoning.
Sauce and serve
- Nap the eggplant slices with the resulting sauce. Sprinkle with the parsley for color, along with the other toppings if you like
Nutrition
Calories: 403.1kcal | Carbohydrates: 9.3g | Protein: 6.9g | Fat: 38.3g | Saturated Fat: 5.9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 12.3g | Cholesterol: 20mg | Sodium: 2686.7mg | Potassium: 395.6mg | Fiber: 4.6g | Sugar: 5.6g | Vitamin A: 75.8IU | Vitamin C: 3.4mg | Calcium: 22.1mg