Grilled aubergine tonnato

Grilled aubergine tonnato

Total: 55 min. | Active: 20 min.
lactose-free
Nutritional value / person: 543 kcal
, Fat: 28 g
, Carbohydrate: 45 g
, Protein: 22 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Charcoal/gas/electric grill

2 aubergines (approx. 300 g each)
400 g wholegrain bread , in slices

Tuna sauce

1 tin pink tuna in oil (approx. 160 g), drained, broken into chunks
100 g mayonnaise
100 g gherkins drained, roughly chopped and 2 tbsp of liquid retained
½ tbsp mild mustard
¼ tsp salt

Aubergines

2 tbsp soy sauce
1 tsp smoked paprika
¼ tsp salt

Pickles

1 red onion, halved, cut into thin strips
1 organic lemon, use grated zest and 1 tbsp of juice
1 tbsp olive oil
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How it's done

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Charcoal/gas/electric grill

Prick the aubergines several times with a fork. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 25 mins. all over. Grill the slices of bread alongside for approx. 1 min. on each side.

Tuna sauce

Place the tuna, mayonnaise, mustard and half of the gherkins incl. the juice in a measuring cup, puree, season with salt. Spread the tuna sauce on a platter.

Aubergines

Allow the aubergines to cool slightly, peel away the skin, cut the aubergines lengthwise into slices approx. 1 cm thick, pat dry with kitchen paper. Combine the soy sauce, paprika and salt, brush the aubergines with the mixture, arrange on top of the tuna sauce.

Pickles

In a small bowl, mix the onions with the remaining gherkins and all the other ingredients. Spread the pickles on top of the aubergines, serve with bread.

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