I love cheese. People often don't believe me when I say I like cheese more than chocolate, but it's true! So, this recipe is a regular in my arsenal of eating.
Some stuff you might need to throw this together:
- 1/2 a can of tuna (I used flaked light tuna)
- 1/4 cup of chopped fresh peppers (I use a mixture of red pepper, and jalapeño)
- 1/4 cup of shredded cheddar cheese (light if you like)
- 1 tbsp of freshly shredded parmesan
- 1 tbsp of ricotta cheese
- Two 2cm slices of eggplant
How to assemble:
I start by salting and rinsing my eggplant (salt, let sit for 20 minutes, then rinse. Just like I did with the Turkey and Roasted Eggplant Burgers). Once my eggplant slices are ready to be cooked, I toss them on a pan that has been lightly oiled and heated to medium-low heat. Cook for 5 minutes on each side.
While the eggplant is cooking, mix the chopped peppers, cheddar cheese, ricotta cheese and tuna in a bowl (you can also add ground pepper to taste). Form this mixture into two equally sized balls.
Once the eggplant is mostly cooked, put a ball of the tuna mixture on the eggplant. Sprinkle the fresh parmesan on top and simmer at medium-low heat for 5 minutes, covered.
Plate and serve!
I plated mine with some steamed kale, and topped with fresh chopped tomatoes. It was a delicious meal to refuel after a big workout this morning!
Bye bye.
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