Buttery Tuna And Caper Mousse With Eggplant Recipe

1. 1

   Slice the eggplant in twelve 1-inch slices on a slight diagonal.

2. 2

   Brush with extra virgin olive oil and grill or possibly broil till tender and browned.

3. 3

   Let cold.

4. 4

   Drain the tuna.

5. 5

   Place in a food processor with the capers and butter.

6. 6

   Process till smooth.

7. 7

   Transfer to a bowl and stir in the basil.

8. 8

   (Makes 1 1/2 c.)

9. 9

   Spread 1 Tbsp.

10. 10

    of the mousse on each piece of eggplant.

11. 11

    Garnish with a caper and basil leaf.

12. 12

    Tuna Mousse:Eggplant:

* Per serving · 4 servings · Values may vary.

No additional tips available.