Sally’s Eggplant/Aubergine Rolls

Slice eggplant lengthways in half and then thinly slice, line a tray with baking paper and lay the eggplant on top, brush eggplant with olive oil and bake in moderate to high oven until cooked, length of time depends on the thickness of your slices.

(You could also good on a griddle pan on the stove top – or BBQ for a smokey flavour)

Make a tuna mix – add to tinned tuna some finely chopped red or spring onion, basil, coriander, red capsicum/bell pepper, cucumber – whatever you feel to

Spoon some tuna mix onto a slice of eggplant and roll it up

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