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KEIRISTY
Grilled eggplant rolls with tuna salad
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Ingredients
Directions
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Grease the eggplant slices with oil. Heat the pan and grill the aubergine slices in 3 to 4 minutes on both sides until golden brown.
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Mix the tuna with mayonnaise, crème fraîche, capers and parsley and season with black pepper.
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Put some lettuce on each eggplant slice, spoon a tablespoon of tuna and roll the slice over the width. Present the rolls on small plates.
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Nutrition
440Calories
Sodium0% DV0g
Fat60% DV39g
Protein32% DV16g
Carbs2% DV5g
Fiber0% DV0g
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