Tuna egg briks with eggplant and mint salad

Ingredients

• 40g butter
• 3 eschalots, finely chopped
• 2 x 200g sebago potatoes, cut into 1cm cubes
• 2 eggs, 1 separated
• 185g can tuna in chilli oil (see note)
• 1/4 cup chopped flat-leaf parsley
• 1 lemon, zested
• 75g Sicilian green olives, chopped, pitted
• 8 sheets spring roll pastry, thawed (see note)
• 125ml (1/2 cup) vegetable oil
• 2 x 450g eggplants
• 1 lemon, juiced
• 1/2 teaspoon ground cumin
• 2 tablespoons coriander leaves, torn
• 2 tablespoons mint leaves, torn
• 10 grape tomatoes or
• 1 roma tomato, halved
• 60ml (1/4 cup) extra virgin olive oil

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