Tuna & egg briks with eggplant and mint salad

Tuna takes centre stage in this Tunisian classic, made fast and easy with the use of spring roll pastry.

Preheat oven to 190C. Using a fork, prick eggplants all over. Place on an oven tray lined with foil and bake for 45 minutes or until soft. Remove from oven and cool in a colander placed over a bowl. Reduce oven temperature to 150C.
Meanwhile, heat butter in a frying pan over medium heat. Add eschalots, potatoes and 1/2 teaspoon salt, and stir for 3 minutes. Add 250ml (1 cup) water and cook for 10 minutes or until potatoes are soft and water has evaporated. Cool.
Beat 1 egg and 1 egg yolk in a bowl. Add potato mixture, tuna, parsley, lemon zest and olives, and combine.
Place a quarter of the tuna mixture over a pastry sheet, leaving a 2cm border. Brush the pastry border with egg white. Place a second pastry sheet on top of the tuna mixture. Press borders together and fold over on each side. Brush the folded borders with egg white to seal. Repeat with the remaining tuna mixture, pastry sheets and egg white to make 3 more briks.
Heat oil in a non-stick frying pan over low–medium heat. Add 1 brik, seam-side down, to the pan and cook for 2 minutes each side or until pastry is golden and firm to the touch. Transfer to an oven tray lined with baking paper and place in oven to keep warm. Repeat with the remaining briks.
To make salad, peel skin from eggplants. Tear flesh into strips. Place in a bowl. Add remaining ingredients and toss to combine. Serve with briks.

Source

40g butter

3 eschalots, finely chopped

2 x 200g sebago potatoes, cut into 1cm cubes

2 eggs, 1 separated

185g can tuna in chilli oil

1/4 cup chopped flat-leaf parsley

1 lemon, zested

75g Sicilian green olives, chopped, pitted

8 sheets spring roll pastry, thawed

125ml vegetable oil

2 x 450g eggplants

1 lemon, juiced

1/2 tsp ground cumin

2 tbsp coriander leaves, torn

2 tbsp mint leaves, torn

10 grape tomatoes or

1 roma tomato, halved

60ml extra virgin olive oil

Mixing Bowl Set