Karen's Gourmet
 Low-Carb Recipes

Buttery Tuna and Caper Mousse with Eggplant

Makes approximately 1 1/2 cups

• 2 Japanese eggplants, approximately 1 lb.
• Olive oil
• 2 6 1/2 oz. cans 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.

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