involtini di melanzane con patate e tonno

Aubergine rolls with potatoes, tuna and Peperoncino oil


Ingredients for two:


1 long aubergine, 2 potatoes, a few tomatoes, 3,5 oz tuna, ¾ anchovy fillets, 1 clove garlic, rosemary, Peperoncino oil, oregano, salt and pepper


Boil the potatoes for 20 minutes then peel and mash them, add some salt and rosemary. Slice the aubergine and grill in a non-stick pan. In a separate pan heat the oil, tuna and skinned tomatoes, let the flavours combine then check for salt, add pepper and oregano.

Arrange the aubergine slices with potato and tuna on top then roll up and serve. 



Recipe by Silvia De Leonardis