Buttery Tuna with Eggplant

Buttery Tuna with Eggplant

Ingredients:
2 Japanese eggplants, approximately 1 lb.
Olive oil
2 6 1/2 oz. cans Italian tuna, packed in olive oil
3 Tbsp. drained capers
1/2 cup unsalted butter, softened
2 Tbsp. coarsely chopped basil
capers
Small basil leaves
Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or
broil until tender and browned. Let cool.
Drain the tuna. Place in a food processor with the capers and butter. Process until
smooth. Transfer to a bowl and stir in the basil
Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and
basil leaf.
Tuna Mousse
Total Carbohydrates: 1
Total Carbohydrates minus Fiber: .5
Total Carbohydrates per Tablesp: .056
Eggplant
Total Carbohydrates: 26.
Total Carbohydrates Minus Fiber: 10.
Carbohydrates