Eggplant Rolls with Tuna Filling

Slice eggplant (500 g) lengthwise, season with salt (3 g), rest for 10 minutes, and pat dry. Fry the slices in olive oil (20 g) until soft and drain on paper towels.

For the filling, combine tuna (40 g), cream cheese (150 g), parsley (6 g), the remaining salt, black pepper (1 g), and provençal herbs (1 g). Place the filling on each slice, roll it up, and chill before serving.