2 large eggplants
1 can of tuna in oil, drained
1 1/2 cup of chopped palm heart
1/2 cup of shredded ricotta cheese
1 green pepper cut into rings
3 tablespoons of cottage cheese
Salt and olive oil to taste
2 large eggplants
1 can of tuna in oil, drained
1 1/2 cup of chopped palm heart
1/2 cup of shredded ricotta cheese
1 green pepper cut into rings
3 tablespoons of cottage cheese
Salt and olive oil to taste
Preheat the oven to medium temperature
Slice the eggplants lengthwise, sprinkle with salt, and brush with olive oil
Grill them in a skillet and arrange on a plate greased with olive oil. Reserve
In a bowl mix the tuna, palm heart, and ricotta cheese
Check for seasoning and reserve
Cover the eggplant with the tuna cream
Distribute the green pepper
For the final layer use the remaining eggplant slices and spread cottage cheese on top
Bake in the oven at medium temperature to gratinate and serve with salad.
