Buttery Tuna And Caper Mousse With Eggplant Recipe

• 2 x Japanese eggplants - (abt 1 lb) Extra virgin olive oil as needed
• 2 can Italian tuna in extra virgin olive oil - (6 1/2 ounce ea)
• 3 Tbsp. liquid removed capers
• 1/2 c. unsalted butter softened
• 2 Tbsp. coarsely-minced basil Capers for garnish Basil leaves - (small ones) for garnish

1. Slice the eggplant in twelve 1-inch slices on a slight diagonal.
2. Brush with extra virgin olive oil and grill or possibly broil till tender and browned.
3. Let cold.
4. Drain the tuna.
5. Place in a food processor with the capers and butter.
6. Process till smooth.
7. Transfer to a bowl and stir in the basil.
8. (Makes 1 1/2 c.)
9. Spread 1 Tbsp.
10. of the mousse on each piece of eggplant.
11. Garnish with a caper and basil leaf.
12. Tuna Mousse:Eggplant:

extra virgin olive oil, italian tuna, liquid removed capers, unsalted butter, basil capers

Taken from cookeatshare.com/recipes/buttery-tuna-and-caper-mousse-with-eggplant-96603 (may not work)