Grilled aubergine rolls stuffed with tuna & rocket

Method

1. Quarter the tomatoes, wash and cut the rocket leaves, then finely cut the onion into thin slices.
2. Break up the tuna and mix it with the tomatoes and the sliced spring onion, add salt and pepper, then place a small amount of the mix on each aubergine slice. Add a few rocket leaves on top of each, then roll up the aubergine.
3. Arrange on a plate, mix the remaining rocket leaves with some olive oil and spread over the rolls.

Chef's tip

If you want to give an extra flavour to your rolls, you can add some crumbled feta cheese and a drizzle of freshly squeezed lemon juice!

Serving suggestion

Serve as an appetiser or as a main dish with some nice wholemeal homemade bread (or crackers/croutons).

Wine selection

Chardonnay, Friulano or Riesi. 

Family tip

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Dish history

When the temperature rises and you don't feel much like cooking, it means salad time has come! But in case you feel like a change, here comes a suggestion for a yummy, yet light, alternative to the regular leaves filled bowl! These aubergine rolls are stuffed with delicious tuna fish, fresh juicy cherry tomatoes and spicy rocket.. just add a few drops of a high quality extra virgin olive oil, a nice slice of homemade bread and the magic is created!