Homemade stuffed eggplant has always been a dish you only make at the weekend, I guess it’s because it takes quite a long time to make, but not anymore! Today’s Mediterranean-style stuffed eggplant recipe is done in 30-35′. It is stuffed with tuna chunks and red peppers, healthy and delicious. In my family the only stuffed eggplant we tried was with mince meat, I love it but I wanted to try something new. I always have tuna cans at home and thought about making a quick and easy eggplant filling with tuna and red peppers. The result is super tasty and is ready in half the time than traditional meat stuffed eggplants.
Now these stuffed eggplants are on my menu more often and I usually make them when I don’t have a lot of time to cook, they are also perfect for your lunch box. Don’t be surprised if your colleagues look at you enviously when you heat them up in the office microwave, they smell divine!
Mediterranean-style stuffed eggplant is a light dish because it doesn’t have any extra sauce or cream added. The sautéed vegetables together with the tuna make a tasty and yummy stuffing. This dish is well balanced. The tuna provide us with vitamins, minerals and proteins, all of which our body requires on a daily basis. Eggplant has a diuretic effect and is very low in calories. It is also rich in potassium, magnesium and iron. Apart from being good for you, it tastes even better. My favourite way of eating eggplant is roasted, when I stuffed them with the tuna and peppers mix they turn into a gorgeous dish perfect for every day of the week.
I’ll let you have a look at the ingredients, they are so simple so if you have 30′ I highly recommend that you try out this recipe, you won’t regret it.
- - Roasted eggplant -
- 2 big eggplants, halved
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- - Tuna Filling -
- 2 Tbsp olive oil
- 1 red onion minced
- 2 clove garlic finely minced
- 1 big red pepper chopped
- 3 tuna chunks cans (100g in total) in sunflower oil if possible
- 3 Tbsp grated Parmesan cheese for gratinée
- Preheat the oven to 180º. Grease a baking dish with a bit of oil.
- Cut the eggplants in half lengthways. In each half make diagonal cuts on the eggplant flesh to allow to roast thoroughly. Mix together the olive oil, salt, cumin and paprika in a glass. Coat the flesh side of the eggplant with this sauce.
- Place the eggplant halves, cut side up, on the baking dish. Roast them at 180º for 20'.
- Heat a pan with 2 Tbsp of olive oil and sauté the onion and the garlic for 5' over a medium heat. Add the chopped peppers and cook for a further 10-15' until softened.
- Remove the eggplants from the oven and allow to cool. Scoop out the centre, leaving enough meat inside so that it holds its shape. Chop the eggplant flesh and then add it to the pan. Stir everything together for a couple of minutes and then stir in the tuna chunks and mix well. Remove from heat.
- Spoon the vegetable mixture into the eggplant halves. You may have some leftover, I usually make a yummy toast with it.
- Sprinkle with some parmesan cheese if you want and bake for 5' until the cheese has melted.
How do you make your stuffed eggplants at home? Comment below so we can all learn new recipes for this lovely, purple vegetable. I look forward to reading your ideas! If you like it please share with your friends 😉
If you are up for more healthy and quick recipes the next one on your list should be this Quinoa Stir-fry with mushrooms & Courgette