Tuna & Cheese Melt in Aubergin

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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

Prep

20min

Cook

15min

Cut the aubergine into 5mm thick long slices. Keep the small end pieces.

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.

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.

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.

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.

Brush an oven dish with olive oil and place the rolled aubergines inside. Sprinkle over evenly with the remaining Parmigiano reggiano.

Put in a preheated oven 180C and bake for 15 minutes. Serve with a baguette slice and enjoy while hot.

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