Grilled Eggplant Rolls with Tuna and Watercress

فاطمة العلوينيChef

Delicious rolls of grilled eggplant stuffed with tuna and watercress, perfect as an appetizer.

Ingredients

• 3 slices of grilled eggplant
  3 slices
• 100 grams of tuna in water, light rosemary
  100 grams
• 3 grape-sized tomatoes
  3 pieces
• 40 grams of watercress
  40 grams
• 10 grams of olive oil
  10 grams
• 1 spring onion
  1 piece
• Salt
  0
• Black Pepper
  0

Steps

1. 1

   Cut the tomatoes into quarters, wash the watercress leaves and then chop them, wash the spring onion and slice it thinly.

   Required Tools:

   Knife

   🍳

   Bowl

   5 min
2. 2

   Chop the tuna and mix it with the tomatoes and spring onion slices, then add salt and pepper. Place a small amount of this mixture on each slice of eggplant. Add a little watercress and roll them up so that the ends of the rolls are open.

   5 min
3. 3

   Place the rolls on a plate, then mix the remaining watercress leaves with a little olive oil and pour over the rolls.

   Required Tools:

   🍳

   Plate

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags