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Stuffed eggplant with tuna and herbs
Stuffed eggplant with tuna and herbs
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Prep Time:
35 minutes
Cook Time:
72 minutes
Total Time:
107 minutes
Try this delicious stuffed eggplant recipe with canned tuna for a simple, flavorful dish using pantry staples - perfect as a starter or side!
Ingredients:
  • 3 medium eggplant
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 185g can tuna, drained, flaked
  • 125.00 ml fresh wholegrain breadcrumbs
  • 62.50 ml roughly chopped fresh oregano leaves
  • 20.00 ml chopped fresh chives
  • 1 lemon, rind finely grated
  • 2 eggs
  • 82.50 ml grated parmesan cheese
  • 275.00 gm Italian tomato pasta sauce
  • extra chopped fresh chives, to serve
Instructions:
  • Preheat the oven to 180°C. Line an oven tray with baking paper. Cut the eggplant in half lengthwise. Create a 1cm border around the inside edge of each half and scoop out the flesh. Place the eggplant shells, cut-side up, on the prepared tray. Drizzle with half of the oil and season with salt and pepper. Bake for 20 minutes or until tender.
  • Finely chop the eggplant flesh while the oil heats up in a large frying pan. Add the onion and cook for 2 to 3 minutes. Then add the chopped eggplant and cook for 10 minutes until soft and golden. Remove from heat and transfer the mixture to a large bowl.
  • Combine tuna, breadcrumbs, oregano, chives, lemon rind, garlic, and eggs in a bowl. Mix thoroughly. Fill warm eggplant shells with tuna mixture. Top with parmesan and bake until golden, about 35 minutes.
  • As the eggplant cooks, warm up the pasta sauce either in a small saucepan over medium heat or in a microwave-safe bowl. Once ready, garnish the eggplant with chives and serve alongside the pasta sauce.

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