2 large eggplants
1 can of light tuna drained
200g of chopped palmito
100g of light ricotta
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 tablespoons of light cottage cheese (creamy cheese)
Salt and oil to taste
2 large eggplants
1 can of light tuna drained
200g of chopped palmito
100g of light ricotta
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 tablespoons of light cottage cheese (creamy cheese)
Salt and oil to taste
Cut the eggplant into horizontal slices, sprinkle with salt and brush with olive oil
Griddle them and arrange them in a greased mold, lining the bottom and sides. Reserve
In a bowl, mix together the tuna, palmito, and ricotta until well combined
Check the seasoning and reserve
Alternate layers of the tuna cream, red bell pepper, and green bell pepper
Make a final layer with the eggplant slices and spread the cottage cheese over the surface
Bake in a medium oven to gratinate.
