Buttery Tuna And Caper Mousse With Eggplant Recipe - Cooking Index
Buttery Tuna And Caper Mousse With Eggplant Recipe - Cooking Index
| 2 | Japanese eggplants - (abt 1 lb) | |
| Olive oil - as needed | ||
| 2 | Italian tuna in olive oil - (6 1/2 oz ea) | |
| 3 tablespoons | 45ml | Drained capers |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - softened |
| 2 tablespoons | 30ml | Coarsely-chopped basil |
| Capers - for garnish | ||
| Basil leaves - (small ones) - for garnish |
Slice the eggplant in twelve 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool.
Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil. (Makes 1 1/2 cups)
Spread 1 tablespoon of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.
This recipe yields ?? servings.
Tuna Mousse:
Total Carbohydrates: 1.344 grams
Total Carbohydrates minus Fiber: .438 grams
Total Carbohydrates per Tablespoon: .056 grams
Total Carbohydrates per Tablespoon minus Fiber: .018 grams
Eggplant:
Total Carbohydrates: 26.6 grams
Total Carbohydrates minus Fiber: 10.96 grams
Carbohydrates per Serving: 2.21 grams
Carbohydrates per Serving minus Fiber: .91 grams
Per Serving:
Total Carbohydrates: 2.26 grams
Total Carbohydrates minus Fiber: .928 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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