Tuna & Cheese Melt in Aubergine Wrap

Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Aubergine (large) 1
Olive oil 3-4 tbsp
Salt & pepper as required
Mushrooms (medium) 2
Tinned tuna (in sunflower oil) 1 (50g)
Parmigiano reggiano 30g
Tomato sauce (shop bought) 3 tbsp
Oregano 1/2 tsp
Pine nuts 2 tbsp
Cheddar cheese 50g

Method

1
Cut the aubergine into 5mm thick long slices. Keep the small end pieces.
2
Put the olive oil in a large frying pan and add the aubergine slices. Season lightly with salt & pepper and fry on medium heat until softened. Remove to a plate.
3
Finely chop the small pieces of aubergine and mushrooms and add to the frying pan with some more olive oil. Season with salt & pepper and fry until soft.
4
Put Step 3 into a large bowl and add the drained tuna, tomato sauce, oregano, pine nuts, half of the grated Parmigiano reggiano and all of the grated cheddar cheese and mix well.
5
Lay the aubergine slices flat on a board and place a heaped tbsp of mixture from Step 4 at the bottom narrow end and roll upwards.
6
Brush an oven dish with olive oil and place the rolled aubergines inside. Sprinkle over evenly with the remaining Parmigiano reggiano.
7
Put in a preheated oven 180C and bake for 15 minutes. Serve with a baguette slice and enjoy while hot.

Tips & Note

I used a spicy hot tomato sauce this time. The pine nuts add a wonderful crunchy texture, so don't miss out this ingredient.

Tuna & Cheese Melt in Aubergine Wrap

Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Aubergine (large) 1
Olive oil 3-4 tbsp
Salt & pepper as required
Mushrooms (medium) 2
Tinned tuna (in sunflower oil) 1 (50g)
Parmigiano reggiano 30g
Tomato sauce (shop bought) 3 tbsp
Oregano 1/2 tsp
Pine nuts 2 tbsp
Cheddar cheese 50g

Tuna & Cheese Melt in Aubergine Wrap

Recipe ID :2163 Posted on 02 NOV 2016

Serves 2

Prep 20min
Cook 15min
views 2,413
printed 8

saved 5

Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!

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Ingredients

Print Ingredients Email Ingredients
1
3-4 tbsp
as required
2
1 (50g)
30g
3 tbsp
1/2 tsp
2 tbsp
50g

Method

Prep
20min
Cook
15min
1
Cut the aubergine into 5mm thick long slices. Keep the small end pieces.
2
Put the olive oil in a large frying pan and add the aubergine slices. Season lightly with salt & pepper and fry on medium heat until softened. Remove to a plate.
3
Finely chop the small pieces of aubergine and mushrooms and add to the frying pan with some more olive oil. Season with salt & pepper and fry until soft.
4
Put Step 3 into a large bowl and add the drained tuna, tomato sauce, oregano, pine nuts, half of the grated Parmigiano reggiano and all of the grated cheddar cheese and mix well.
5
Lay the aubergine slices flat on a board and place a heaped tbsp of mixture from Step 4 at the bottom narrow end and roll upwards.
6
Brush an oven dish with olive oil and place the rolled aubergines inside. Sprinkle over evenly with the remaining Parmigiano reggiano.
7
Put in a preheated oven 180C and bake for 15 minutes. Serve with a baguette slice and enjoy while hot.

Tips & Note

I used a spicy hot tomato sauce this time. The pine nuts add a wonderful crunchy texture, so don't miss out this ingredient.

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