Roasted Eggplant With Tuna And Ricotta
Creamy roasted eggplant topped with chunks of yellowfin tuna, creamy ricotta and fresh herbs is a show stopper. Anyone who dives into this dish will be asking
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Ingredients
- 2 medium eggplants
- Olive oil, for brushing
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 cup tomato sauce
- 1/4 cup ricotta
- 5 oz. can Genova Yellowfin Tuna in Olive Oil
- 1 Tablespoon capers, drained
- 1/4 cup fresh mint, roughly chopped (or other preferred fresh herbs – basil, Italian parsley, etc.)
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