EGGPLANT ROLLS STUFFED WITH RICE, TUNA SPREAD WITH ALMONDS AND FRESH HERBS, SERVED ON POTATO CREAM
- 1 eggplant
- Fresh thyme and dill
- 1 spring onions
- 2 medium potatoes
- 1 tbsp of butter
- 2 tbsp of milk
- Olive oil, salt and pepper
Warm up the oven to 200°C.
Clean the potatoes, cut them in cubes and put them in a pot. Add water to it and bring it to a boil. Boil the potatoes until cooked all the way through. When ready, remove them from the water, throw away the water and put the potatoes back into the pot. Add the butter, the milk and season with salt and pepper to your liking. Mash them using a potato masher, you want to have a smooth consistency.
While the potatoes are boiling, cut the eggplant in slices of 3 mm, through its length. Season them with a pinch of salt, some pepper and some olive oil. Bake them in the oven for 15/20 minutes.
In the meantime cook the rice. In a small pot add the rice and cover it with 100 gr of water (1 part rice - 2 parts water). Add a pinch of salt and a drizzle of olive oil. Stir and cook it on low fire until the water is all absorbed.
Cut the fresh herbs and thinly slice the spring onions. When the rice is ready, add the greens to it. Stir them in and add some extra olive oil and salt if necessary.
When the eggplants are ready and out of the oven, spread a nice layer of ‘Tuna fish spread with Sicilian almonds’ on each slice. Then continue adding a tbsp of your rice and roll each eggplant slice onto itself.
Divide the potato cream into two flat plates, add the eggplant rolls on top and finish the dish with some fresh olive oil and pepper. Enjoy!