Serves: 6 (250 calories per serve)
Preparation Time: 20 minutes.
INGREDIENTS (Eggplant)
630g small long purple eggplants – 132 calories
100ml Mild Mexican Sauce – 42 calories
1 teaspoon Sesame Oil – 41 calories
1/4 cup fresh parsley sprigs) – 6 calories
1 tablespoons Worcestershire sauce – 15 calories
5g Parmesan cheese, block for fine grating – 23 calories
Freshly ground black pepper.
INGREDIENTS (Tuna Crunch and vegetables)
1 large red onion (60g) – 20 calories
2 large cos lettuce leaves (or substitute) – 9 calories
60g Wholegrain Sakata Rice Crackers – 238 calories
100g mushrooms – 25 calories
400g Tinned tuna in brine (drained) – 357 calories
1 large egg – 84 calories
50ml Mild Mexican Sauce – 21 calories
100g light ricotta cheese – 126 calories
5g Parmesan cheese, block for fine grating – 23 calories
Freshly ground black pepper.
METHOD (Tuna Crunch and vegetables)
Wash, dry and cut eggplant in half length-ways.
Finely chop parsley and place in a bowl with all ingredients except Parmesan cheese and mix well with a fork.
Place eggplant in bowl and coat with sauce mixture.
Place coated eggplant on baking paper on an oven tray and season with salt and pepper.
Using a fine grater or micro-plane grate Parmesan over the top of the eggplant.
Place under grill turning every 2 minutes until cooked.(approx 6-8 minutes)
Return to oven a few minutes before Tuna Crunch is ready to ensure the vegetables are served hot.
METHOD (Tuna Crunch and vegetables)
Place lettuce leaves on baking dish as base.
Drain tuna and place in food processor with rice crackers mushrooms (reserve one for decoration) and egg and process until smooth.
Spread tuna mix over lettuce base and top with ricotta cheese.
Using a fine grater or micro-plane grate Parmesan over the top of dish.
Season with salt and pepper.
Place in moderate oven for 20-30 minutes or until baked and golden.
6-7 minutes before serving microwave 3 single serve mixed microwave vegetable bags to serve with meal.
Place small spoonful of sauce ob top of microwaved vegetables upon serving.
NOTES:
The veggie bags I used were Heinz Steam Fresh. The varieties vary and this one was one of the higher calorie vegetable combination but I felt better colour for the dish.
