Eggplant tacos with taleggio and tuna

Name: Eggplant tacos with taleggio and tuna
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 2 large round purple eggplants; 4 tablespoons olive oil; 8 tablespoons polenta; 1 tablespoon oregano; 1 tablespoon paprika (can also be smoked); 150 g taleggio cheese; 1 can tuna in juice

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35min

•

Easy

In one basket we prepare the lemon forest mushrooms and in the other side you prepare the risotto. The dish is completely prepared in the Philips Dual Basket, 'the device that ensures everything is ready to serve at the same time, how convenient can it be during the holidays! The pumpkin risotto is finished with mascarpone and pecorino, topped with roasted forest mushrooms and a nice fresh green oil, delicious!

Ingredients

What do you need?

Quantity: 4P

2 large round purple eggplants
4 tablespoons olive oil
8 tablespoons polenta
1 tablespoon oregano
1 tablespoon paprika (can also be smoked)
150 g taleggio cheese
1 can tuna in juice

Preparation method

How do you make this?

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Preheat the oven to 195 °C.

Slice the eggplant into pieces less than 1 centimeter thick. Rub them on both sides with olive oil.

Mix the polenta with the oregano and paprika. Press both sides of the eggplant into the polenta mixture and place on a baking sheet lined with parchment paper. Bake for 20 minutes in the oven at 195 °C. Flip them over and bake again for about 5 minutes.

Top half with cheese and tuna and fold closed. Place them back in the oven for another 2 to 3 minutes until the cheese melts. Place on a platter and serve with your favorite hot sauce.