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Eggplant boats with tuna and capers
Prep: 15 min Cook: 40 min Servings: 3by Easy Cook - Laka kuharica510 recipes>Small eggplants are stuffed with a flavorful mixture, topped with two types of cheese and oven-baked. Ingredients
- 1600 g of eggplants (4 small eggplants)
- 4 tbs olive oil (1 + 1 + ½ + ½ + 1)
- ½ tsp sea salt
- 200 g shallots, cut into thin slices
- 270-300 g cherry tomatoes, halved
- 200 g canned tuna, drained
- 100 g capers, washed, drained
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried basil
- ½ cup tomato puree
- 100 g mozzarella, grated
- 20 g Grana Padano or Parmesan cheese, grated
- 30 g breadcrumbs
Directions
1.Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh.2.Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.3.Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.4.Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.5.Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.6.Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.Useful Links
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