Little packets of roasted eggplant and tuna
Summer is in full blast. The thundering roar of the sun pours into the Mediterranean, sea and soil. Tomatoes, eggplant, melons, peaches, nectarines, plums, green beans, garlic, and zucchini ripen and make their ways to the plate with a splash of olive oil and a dash of pepper.
This is the kind of cooking that must be accompanied by a crusty baguette. Purpose: soaking up the delicious juices and olive oil that rest on your plate just when you think you have finished.
Serve on a bed of fresh green beans sautéed with tomatos, olives, onions and garlic
Recipe for roasted eggplant and tuna on a bed of green bean sauté:
This is a basic explication open to your own creativity. Don’t go overboard with ingredients. Keep it simple.
You will need:onion garlic tomato eggplant green beans canned tuna capers
olive oil salt pepper fresh basil leaves …..
Mix the tuna with a teaspoon of capers, some olive oil, salt or soy sauce, and pepper to taste. Set aside or in the fridge.
Put the thinly sliced onions in a frying pan with a good amount of oil and a little salt over low heat and allow to caramelize, partially covered, for about 15 minutes, stirring from time to time.
Put the green beans in a frying pan with a little water and oil. Cover and cook just until the color starts to change. Add the caramelized onions, the sliced tomatoes, and thinly sliced or pressed garlic. Cook for another minute or two. Season to taste.
Thinly slice the eggplant lengthwise and sprinkle with olive oil and salt. Roast in the oven at 350°F flipping once and taking care not to let it burn.
When the eggplant is cooked, take two strips and place on a plate like a cross. Place a nice spoonful of tuna in the middle and fold in the sides to close. Serve on or with the green beans.
Don’t forget a basket of bread on the table.
This dish is nice with a cool glass of rosé on the veranda.