Auberginetacos with Taleggio and Tuna

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35min

•

Easy

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

In one basket we prepare the lemon forest mushrooms and in the other you prepare the risotto. The dish is therefore completely prepared in the Philips Dual Basket, "the device" that ensures ...

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Ingredients

What do you need?

Quantity: 4P

2 large round purple aubergines
4 tablespoons of olive oil
8 tablespoons polenta
1 tablespoon oregano
1 tablespoon paprika powder (may also be smoked)
150 G Taleggiokaas
1 can tuna on juice

Preparation method

How do you make this?

Preheat the oven to 195 ° C.

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

Mix the polenta with the oregano and the paprika powder. Push both sides of the eggplant into the pole mixture and place on a baking sheet with baking paper. Place in the oven at 195 ° C for 20 minutes. Turn them over and bake again for 5 minutes.

Cover half with cheese and tuna and fold. Place them again in the oven for 2 to 3 minutes so that the cheese melts. Place on a plateau and serve with your favorite hotsauce.

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