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.
