Cajun French: la breme (la brem) – eggplant
Having one piece of grilled tuna we wanted to do something that would serve two. Along with the tuna we had grilled eggplant from another meal. Clean out the frig and make a worthy meal – that was the plan. The result was this salad and yes it is very worthy and we think healthy.
Mais C’est Bon!
6 oz grilled tuna
5 slices grilled eggplant
2 Tbl olive oil
½ onion, diced
¼ red bell pepper, diced
4-5 cloves sautéed garlic*
6 olives, cut in 8ths
Red pepper flakes
1 Tbl Balsamic vinegar
1-2 tsp cane syrup
3 Tbl feta cheese
Cube the tuna and eggplant and chop onion and bell pepper; all in the same approximate size.
Heat olive oil in cast iron or other heavy skillet.
Sauté onion and bell pepper until tender. Add olive oil if necessary.
Add tuna, eggplant, olives and garlic.
Continue sautéing until well blended.
Add vinegar and syrup and seasoning to taste.
Blend well and check for taste.
Add feta and mix.
Serve over toast points or crackers.
*If using fresh garlic, sauté with onions and peppers.
6 cherry tomatoes cut in 8ths can also be added.