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🍽️ Grilled Eggplant Slices with Creamy Tuna-Avocado Dip

340 kcal · 30 min · 4 servings

Ingredients

• Lemon 1 pc
• Eggplant 1 pc
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Tuna in oil 170 g
• Avocado 1 pc
• Cream cheese, plain 50 g
• Basil, fresh 20 g

Instructions

1. 1. Squeeze the juice from half of the lemon and set it aside.
2. 2. Wash the eggplant thoroughly.
3. 3. Cut off the hard ends of the eggplant.
4. 4. Slice the eggplant into about 16 even slices.
5. 5. Heat 3 tablespoons of oil in a pan over medium to high heat.
6. 6. Fry the eggplant slices in batches until golden brown.
7. 7. Fry each side of the slices for about 3 to 4 minutes.
8. 8. Season the fried slices with salt, pepper, and a splash of lemon juice.
9. 9. Place the eggplant slices on kitchen paper to absorb excess oil.
10. 10. Put the tuna in a sieve and let it drain well.
11. 11. Halve the avocado and remove the pit.
12. 12. Carefully scoop out the avocado flesh with a spoon.
13. 13. Place the avocado flesh in a bowl.
14. 14. Add 1 to 2 teaspoons of lemon juice.
15. 15. Mash the avocado with the lemon juice into a creamy mixture.
16. 16. Add the drained tuna to the avocado mixture.
17. 17. Add the cream cheese portion to the bowl.
18. 18. Season the mixture finally with salt and pepper.
19. 19. Wash the basilica leaves thoroughly.
20. 20. Shake the leaves dry.
21. 21. Chop the basilica finely.
22. 22. Gently fold the chopped basil into the tuna-avocado mixture.
23. 23. Spread the dip onto the prepared eggplant slices.

Nutrition per serving

• kcal: 340
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 16 g