Roasted Eggplant & Tuna Crunch - 250 calories per serve

Serves: 6 (250 calories per serve)

Preparation Time: 20 minutes. 

Roasted Eggplant & Tuna Crunch - 250 calories per serve

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.