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EGGPLANT AND TUNA STEW

Broil the whole eggplant under a grill. Turn from time to time to prevent from burning. As soon as cooked, take out of the oven and peel immediately. Open the can of tuna. Pour into a mixing bowl the eggplant flesh, tuna and its oil, lemon juice, chili, ginger and a pinch of salt. Combine well. Pour this paste into a bowl. Serve with toasted slices of farmhouse bread.
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2 large eggplant
1 can tuna in oil, weighing 5Ê2/3 oz
1/2 dry chili
1 lemon
1/2 tsp dry ginger, powdered
pinch salt
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15
mn
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10
mn
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Appetizers
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