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Ingredientes
- 2 x Japanese eggplants - (abt 1 lb) Extra virgin olive oil as needed
- 2 can Italian tuna in extra virgin olive oil - (6 1/2 ounce ea)
- 3 Tbsp. liquid removed capers
- 1/2 c. unsalted butter softened
- 2 Tbsp. coarsely-minced basil Capers for garnish Basil leaves - (small ones) for garnish
Direcciones
- Slice the eggplant in twelve 1-inch slices on a slight diagonal. Brush with extra virgin olive oil and grill or possibly broil till tender and browned. Let cold.
- Drain the tuna. Place in a food processor with the capers and butter. Process till smooth. Transfer to a bowl and stir in the basil. (Makes 1 1/2 c.)
- Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.
- Tuna Mousse:Eggplant:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1211g | |
| Calories 1381 | |
| Calories from Fat 847 | 61% |
| Total Fat 96.4g | 121% |
| Saturated Fat 59.35g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 343mg | 114% |
| Sodium 1907mg | 79% |
| Potassium 2526mg | 72% |
| Total Carbs 43.62g | 12% |
| Dietary Fiber 26.1g | 87% |
| Sugars 17.61g | 12% |
| Protein 93.25g | 149% |
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