Milk
2 large eggplants
Salt and oil to taste
1 can of light tuna drained
200g of shredded coconut
100g of light cream cheese
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 tablespoons of cottage cheese
Accompaniment
Cold storage
Milk
2 large eggplants
Salt and oil to taste
1 can of light tuna drained
200g of shredded coconut
100g of light cream cheese
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
3 tablespoons of cottage cheese
Accompaniment
Cold storage
1
Preheat the oven to medium temperature
Slice the eggplants into horizontal sections, sprinkle with salt and brush with oil
Grill them and arrange in a cold storage container lined with oil, covering the bottom and sides of the dish. Reserve
2
In a bowl, mix together the tuna, coconut, and cream cheese until well combined
Check the seasoning and reserve
3
Cover the eggplant with a layer of tuna creme
Distribute the red bell pepper and green bell pepper slices
For the final layer, use any remaining eggplant sections and spread cottage cheese on top
Bake in the oven at medium temperature to gratinate.
