Baked eggplants are a dish that never lacks in a Mediterranean menu. From Recipesgatis we have developed a version of eggplants stuffed with tuna and onion that has a unique Mediterranean character. In addition to the cheeses that will remind us of our French neighbors, we have added a Spanish touch with olive oil and black olives. Come on, that we have given ourselves a national feast to eat. Other options that have occurred to us to make the eggplants stuffed with baked tuna, are eggplants with glues and ham or a scrambled eggs with mushrooms. What version do you stay with? We with all!
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make eggplant stuffed with tuna: |
| 1 Berenjena unit 1 small can of tuna ¼ onion unit 2 cloves of garlic 1 egg unit 1 dozen black olives 1 pinch of salt 1 pinch of black pepper 1 cup olive oil 2 handfuls of grated cheese to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make eggplant stuffed with tuna:
1. Before starting with the elaboration of the eggplant recipe stuffed with tuna, we present the ingredients that we will need.
2. We chop both onion and garlic to make the stuffed eggplants.
3. We also chop the black olives, which are also without bone. We take the eggplants and leave them in half; With the tip of the knife you have to make cuts to make a faster roast.
4. To roast the eggplants we have two options: microwave or oven. In the microwave they are less juicy but it is faster. We need only 5 minutes at maximum power, while if you opt for the oven, you will need to preheat it at 200 degrees and then let them set about 10 minutes at 150 degrees. Once roasted, with any of the two modalities, with the help of a spoon we take out the entire pulp of the eggplants. We reserve them to add to the filling.
5. We now prepare the sofrito of the eggplants stuffed with tuna, garlic, onion and egg. In the end, we add the pulp of the eggplants and black olives to give a counterpoint of flavor to the plate. We salt and pepper and reserve.
6. We fill each of the eggplants of the eggplants, draining the excess oil of the sauce. And we finish with a little grated cheese (we put a mixture of cheeses, but you can use the one you like the most).
7. Now, we put the oven eggplants five minutes (we had the oven of the prior roast of the eggplants), 180 degrees, et voilá! A complete eggplant stuffed with tuna for food.
