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Eggplant, Cream Cheese and Tuna Rolls

Vesela SHVesela SH
Apprentice
4126
Nadia Galinova
Translated by
Nadia Galinova
Eggplant, Cream Cheese and Tuna Rolls
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
12
"These eggplant rolls are a great appetizer"

Ingredients

  • eggplants - 3 pcs.
  • tuna - 2 tin (in its own sauce)
  • cream cheese - 2 packets (about 250 g)
  • parsley - 1/2 bunch
  • lemon peel - from 1 lemon
  • lemon juice - about 1 tsp. (by taste)
  • salt
  • black pepper
measures

How to make

Cut the eggplants into about 0.2″ (0.5) cm thick slices, season them with salt and place them in a colander to drain the bitter juice.

Heat a grill pan on the stove, grease it and fry the eggplants on both sides.

Put the cream cheese in a bowl and mash it with a fork.

Add the tuna and mix gently and if it's very thick, dilute it with the fish sauce.

To the resulting mixture add grated lemon peel, a few drops of lemon juice, finely chopped parsley, black pepper and salt, if necessary.

Using a tablespoon, place the mixture at the end of the eggplant slice and roll it up.

Roll up the remaining eggplant slices.

Arrange the rolls in a suitable plate, wrap them with cling film, so that they do not dry out and leave them for about half an hour in a cold place to set, then eat them and enjoy them!

The eggplant, cream cheese and tuna rolls are very tasty.

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