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Eggplant and tuna rolls

Eggplant and tuna rolls

Recipe Eggplant and tuna rolls of of 03-07-2018 [Updated on 02-10-2018]

The eggplant and tuna rolls they are a quick and easy summer appetizer. Once the aubergine slices are cooked in the oven, or alternatively grilled, they will be stuffed with a cream of tuna, ricotta, black olives and aromatic herbs, resist this eggplant roll it will be almost impossible! They are excellent for a nice finger food or to be served as an appetizer during a summer dinner thanks to their fresh and light taste.
If the idea of ​​preparing the eggplant and tuna rolls you like it, you just have to follow my recipe and delight your diners;) This morning I'm in full turmoil, I have some new ingredients to try and I can't wait to get my hands on, kisses: *


How to make eggplant and tuna rolls

Wash the aubergines, remove the ends and cut them into longitudinal slices obtaining a thickness of a few millimeters.
Place them in a baking tray lined with parchment paper, without overlapping them, and sprinkle them with a drizzle of oil.
Bake the aubergines in a preheated oven at 200 ° C for 20 minutes. Once cooked, take them out of the oven and let them cool.

Meanwhile, ston the olives and put them in a bowl.
Add the drained tuna with ricotta, salt, pepper, thyme, olives cut into small pieces and chopped parsley.

Then assemble the rolls.
Arrange an eggplant on a work surface and add a spoonful of mixture on one end.
Wrap the eggplant on itself and skewer it with a wooden toothpick to block it.

Your tuna eggplant rolls are ready to be served.

Eggplant and Tuna Rolls

Eggplant and Tuna rolls they are an unusual second dish, unlike what you might think I put them in the oven in addition to grilling the aubergines. The result is amazing!

Ideal if you have people for dinner, excellent for a nice finger food or as a refined aperitif.

You may also be interested in this recipe: Mushroom eggplant

Preparation time 20 minutes

Cooking time 10 minutes

INGREDIANTS Dose for 4 people

  • 2 eggplants
  • oil
  • salt
  • pepper
  • 4 button mushrooms
  • 10 g of pine nuts
  • 160 g of canned tuna
  • parmesan
  • 2 tablespoons of tomato sauce
  • Origan
  • 40 g of provolone


Wash and slice and eggplant thinly.

Grill both sides on the pan.

In a pan with a drop of oil, sauté the chopped mushrooms and the sliced ​​aubergines, salt and pepper.

In the bowl, pour the well-drained tuna, add the mushrooms and sautéed aubergines, the provola cut into pieces, the pine nuts and the tomato puree, a handful of Parmesan cheese.

Mix everything and set aside.

On the cutting board arrange the slices of aubergine, fill them with the prepared mixture.

Roll them up on themselves and create all the rolls that come out of them.

Arrange them on the baking dish, sprinkle them with oil, sprinkle a rich handful of Parmesan cheese and bake in a preheated oven at 200 C for 10 minutes.

Serve the Eggplant rolls with tuna hot.

Eggplant and tuna rolls

You may also be interested in this recipe: linguine with clams and aubergines

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Eggplant and tuna rolls - Recipes


you convinced me !! I want to try them. :)
p.s. congratulations on your blog

Thanks! you will see that once tasted you will not be able to do without it)

. as I said over there. this thing scares me! The fact that we have a bit of things in common may be there, but that we cook & quot; rolled & quot; things in parallel and these are similar, very similar, is just hallucinating! I still remember those fish caneloni.

In mine the only thing different is the emmental, I put boiled potato in it!
Now I have to try it with cheese, like yours!

Hahaha Mai :))) this thing scares me too! Who knows what the next rolled thing will be that we will cook together.

Eggplant rolls with tuna

1) To make the recipe for eggplant rolls with tuna First of all, boil the potatoes, peel them and mash them. Then season them with oil, salt and pepper. While the potatoes are cooking, cut the aubergines into thin slices lengthwise, brush them lightly with oil and grill them.

2) Sear the tomatoes in boiling water, peel them and keep the skin aside. Cut them into cubes and remove the seeds. Heat a little oil in a pan, lightly flour the tomato skins set aside and fry them for a few seconds.

3) Heat 4 tablespoons of oil in a pan, add the anchovies and a crushed clove of garlic. Add the drained tuna and diced tomatoes, keeping 2-3 tablespoons aside. Cook for a few minutes over a high heat then salt, pepper and sprinkle with a pinch of oregano.

4) Spread the potatoes and tomatoes over the aubergine slices, roll up the slices and arrange them on a serving dish. Complete with the diced tomatoes kept aside and the fried skins. Add a drizzle of oil, salt, pepper and oregano. Serve the eggplant rolls with tuna.

To start preparing the eggplant rolls with tuna you have to start from the aubergines. These must be deprived of the two ends, washed and dried and then reduced into slices of medium thickness.

The aubergine slices will then be fried in plenty of hot oil, seasoned with salt and then placed on a sheet of absorbent paper so that they lose excess water. As mentioned previously, for & ograve, you can also opt for cooking in the oven or you can cook the aubergines on a hot plate by lightly greasing them with extra virgin olive oil.

In this way you will make the dish much less caloric and can therefore also be offered to those who are following a low-calorie diet or who are particularly attentive to the figure. Once you have finished cooking the aubergine slices, you just have to dedicate yourself to preparation of the filling. Drain the tuna eliminating the excess and add to the inside of a bowl together with the thyme, the ricotta, seasoning with salt and pepper.

Mix everything and at this point add the pitted black olives, which you have previously chopped very finely with a knife. Mix well and you just have to assemble your eggplant rolls. Arrange the aubergine slices on the work surface and add about a spoonful of dough to the surface. Wrap the slices around the filling so as to form your rolls and stop them with the toothpicks you prefer.

Continue in this way until you have made all the eggplant rolls possible. Once this operation is finished, you can serve the rolls at room temperature, perhaps with some balsamic vinegar or with another drizzle of raw extra virgin olive oil.


First, make 8 slices of eggplant of similar size using the central part of the eggplant. The waste can be used in many other ways, such as to prepare this recipe: Not fried mushroom eggplants. Grill them on a non-stick plate after brushing them with a teaspoon of oil. Later I will show you how I manage to grill 2 eggplants in the air fryer, I promise! Alternatively, use ready-made, frozen grilled aubergines: they must be defrosted very well and dried with kitchen paper.

Prepare the filling with ricotta, well drained tuna, chopped black olives, chopped basil and parsley, salt, pepper, oregano and a little garlic powder.

Stir in the filling and arrange the aubergines on the work surface.

Distribute the filling evenly over the aubergine slices, spread it and roll it up. Stop the rolls with a toothpick. For a buffet use some nicer toothpicks of course & # 8230

And here are our eggplant rolls with tuna and olives ready. They are really cute aren't they?

I must say that both me and all the guests liked them a lot, so I invite you to try them: it takes so little time to prepare them. And maybe even with grilled courgette slices they will be very delicious right? I await your comments in my facebook group here: The Club of Eat without a Belly.

And for those who don't like tuna here is another version of this finger food: Vegetarian eggplant rolls. What good & # 8230

Eggplant rolls with tuna and potatoes

The eggplant rolls with tuna and potatoes they solve dinner when you have no idea what to prepare: easy, tasty and tasty to be served cold as a main course or as an appetizer if the dinner includes several courses. The eggplant rolls with tuna and potatoes they are delicious and can be enriched as desired with chopped olives, anchovies and mozzarella cubes. Ready to create your own version of eggplant rolls with tuna and potatoes?

Boil the potatoes according to the instructions you find HERE. As soon as they are ready, when they are still hot, mash them and keep them aside. Wash the aubergine, dry it, remove the stalk, peel it (but if you prefer you can also keep the peel) and cut it into thin slices. Grill the slices of aubergine following the recipe you find HERE. Drain the tuna from its oil, transfer it to a small bowl and mash it with a fork then add it to the mashed potatoes and mix to obtain a well blended mixture. Season with salt but only if necessary as tuna is usually already tasty. If you like, you can add chopped fresh parsley. Arrange the potato mixture on the aubergine slices, close them in rolls and arrange them on a serving dish. Serve the eggplant rolls with tuna and potatoes with a drizzle of raw oil.

If you liked the recipe, follow me on the FACEBOOK page leaving your "like" and to not lose my posts, activate the notifications! If you prefer, you can find the gallery with my photos on INSTAGRAM! I am waiting for you with many ideas for your kitchen!


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