Recipe for Buttery Tuna and Caper Mousse with Eggplant

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Yield:

Ingredients:

Amount	Ingredient
2 x	Japanese eggplants - (abt 1 lb)
	Olive oil as needed
2 can	Italian tuna in olive oil - (6 1/2 oz ea)
3 tbl	drained capers
1/2 cup	unsalted butter softened
2 tbl	coarsely-chopped basil
	Capers for garnish

Instructions:

Instructions: 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.

Tuna Mousse:
Eggplant:

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