BOM PETISCO PIE IN A CAN
2 x 120 g Bom Petisco tuna
2 un aubergine
2 chopped cloves garlic
50 g chopped chorizo
80 g chopped onion
Extra virgin olive oil
400 g shortcrust pastry
Cut the aubergines in a half and make some cuts in the pulp. Season with olive oil and salt. Place in the oven, heated to 190ºC, for 40 minutes.
When roasted, remove the pulp with a spoon and reserve.
Sautée the chorizo, garlic and onion in olive oil. Add the pulp of the aubergine and perfume with mint. Season with salt and pepper and mix it well.
To prepare the pie, stretch two thirds of the pastry to cover the bottom of the cans.
Stuff with the aubergine, overlay with the Bom Petisco tuna and cover with the remaining pastry.
Bake in an oven heated to 180ºC for about 15 minutes.