Recipe: Buttery Tuna and Caper Mousse with Eggplant (low carb)

BUTTERY TUNA AND CAPER MOUSSE WITH EGGPLANT

2 Japanese eggplants, approximately 1 lb.
Olive oil
2 cans (6 1/2 oz. each) Italian tuna, packed in olive oil
3 Tbsp. drained capers
1/2 cup unsalted butter, softened
2 Tbsp. coarsely chopped basil
capers
small basil leaves

Slice the eggplant in 12 (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

Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.

Makes approximately 1 1/2 cups

Tuna Mousse
Total Carbohydrates: 1.344
Total Carbohydrates minus Fiber: .438
Total Carbohydrates per Tablespoon: .056
Total Carbohydrates per Tablespoon minus Fiber: .018

Eggplant
Total Carbohydrates: 26.6
Total Carbohydrates Minus Fiber: 10.96
Carbohydrates per Serving: 2.21
Carbohydrates per Serving minus Fiber: .91

Per Serving
Total Carbohydrates: 2.26
Total Carbohydrates Minus Fiber: .928