If you think that making eggplant stuffed with baked tuna or microwave is very complicated, it is because you have not seen this easy recipe that we put at your disposal in recipes. Its about eggplants stuffed with tuna and bechamel to suck your fingers! In addition, if you want to save time in the kitchen, the place to do it to the furnaces also show you to make the eggplants stuffed with tuna to the microwave at the end of all the steps. The filling consists of a stir -fry of vegetables with tuna in oil in oil in canned oil And Bechamel, that you can buy it already done or do it yourself, so take note of the rest of the ingredients and prepare exquisite eggplants stuffed with tuna and Bechamel right now.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make eggplants stuffed with tuna and bechamel: |
| 4 eggplants 1 onion 2 carrias 1½ green pepper 1 clove of garlic salsa bechamel 4 cans of tuna in oil 1 pinch of salt 1 pinch of ground black pepper 1 handful of cheese powder 1 handful of Rallado cheese aceite de oliva |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine, |
Ingredients to make eggplants stuffed with tuna and bechamel:
1. To make the eggplants stuffed with tuna and bechamel, the first thing we have to do is preheat the oven to 180-200 ºC. Then you have to wash the eggplants well, cut them in half and make them diagonal cortexes without cutting the skin to be done before in the oven.
2. We place the eggplants in a baking sheet with vegetable paper and throw them above a splash of olive oil and a pinch of salt and pepper. We put the oven eggplants about 40 minutes until they are well done.
3. While oven eggplants are made, we cut the onion, peppers, garlic and carrots in Brunoise, that is, in tiny cubes, and we have pointed at them in a pan with a little of the drained oil of the cans of the cans of themselves Tuna, thus the eggplants stuffed with bechamel and tuna will know more about this fish.
4. In the meantime, we make homemade bechamel sauce with a little butter, flour, milk, ground nutmeg and salt or we can buy it already made. And we reserve it for later. Here the quick bechamel sauce recipe is available in case you need more details step by step.
5. Once the eggplants are baked, we empty them with a spoon and chop the pulp we have obtained, trying not to tear the skin below so that they serve as a container. We reserve the emptied eggplants for later.
6. Once the vegetables are well cooked, add the chopped pulp of the eggplants and cook everything together about 5 more minutes.
7. Then we add the tuna cans well drained to the pan, so that the eggplants stuffed with tuna and bechamel do not get super oily, and we cook it all another 5 minutes.
8. Finally add the Bechamel sauce to the pan and stir well to integrate all flavors.
9. Now with the help of a spoon we fill the eggplants of tuna carefully not to fill them much so that the filling is not protruding.
10. This step is optional but if you want you can finish making the eggplants stuffed with baked tuna easily sprinkling some cheese above and gratining them. In this case, I have sprinkled on top of a little powder cheese first and then a little grated cheese, because at home we love cheese!
11. Finally, we bake the eggplants stuffed with tuna until the cheeses have gratin (with about 10 minutes at 250 ºC it will be sufficient).
12. We can enjoy eating these delicious eggplants stuffed with tuna and bechamel with the whole family! I hope you like them as much as us.
