Eggplant Rolls with Tuna and Herbs
Ingredients
- 2 eggplants
- Olive oil
- 2 tablespoons labneh or cream cheese
- 120g drained tuna in olive oil
- 1-2 tablespoons capers or olives
- A generous handful of parsley
- 1/2 lemon and its zest
- Salt and pepper
- 1 small shallot
- 1/2 teaspoon ground cinnamon
Accompaniment
- Finely chopped parsley
- Cherry tomatoes
- Salt
- Lemon juice
- Pita bread
Preparation
Slice the eggplants into 6 pieces, preferably from the center for longer slices. Use the remaining parts for another recipe.
Heat a generous amount of olive oil in a pan over medium-high heat, then reduce to medium-low. Fry the eggplant slices until golden and tender, then cool on paper towels.
In a bowl, mix labneh or cream cheese, lemon zest and juice, flaked tuna, salt, pepper, finely chopped shallot, chopped capers and parsley, and ground cinnamon. Taste and adjust seasoning as needed.
Form the mixture into rolls with the eggplant slices and refrigerate for at least 1 hour if possible.
Accompaniment
For the tabouleh, combine finely chopped parsley, cherry tomatoes, salt, and lemon juice. Let it chill in the refrigerator for a while.
Serve the eggplant rolls with the tabouleh and pita bread.
Tips
You may have leftover filling to use on toast.
Adjust the amount of capers or other ingredients to your taste.
The rolls are best served cold.
