Last year we were lucky to have some vacation in October. It was really wonderful to prolong the summer days and the weather in southern Italy was just beautiful! The Italian food is always so delicious and the sun-kissed veggies are a blessing. I was inspired by a simple yet delicious new combination of eggplants with Tuna. For it was just delicious!

See how to make here

Ingredients

1-2 eggplants (and / or zucchinis)

1 can of tuna (in brine)

2-3 tablespoons of olive oil

A few mint leaves

Salt & pepper to taste

Directions

Preheat the oven to 200°C air circulation. Line a baking tray. Cut the eggplant into bite sized cubes and drizzle with olive oil and mix. Place on the baking tray. Salt evenly and place in the oven for approx 25-30 minutes until golden brown.

Meanwhile open the can of tuna and remove the fluid and cut up the mint leaves.

Remove the eggplant from the oven, place on a serving plate, add the tuna and drizzle with a little more olive oil and mints leaves. Tada, you’re ready to serve.