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Eggplants stuffed with tuna and bulgur
Canned tuna and bulgur are used to make the classic stuffed aubergine dish lighter and healthier. Ingredients
- 1400 g of eggplants (4 small eggplants)
- 4 tbs olive oil, (1 + 1 + 2)
- 1 onion, chopped
- 6 cloves garlic, chopped
- 200 g green bell pepper (2 small peppers), cut into strips
- 260 g canned tuna chunks, drained
- 1/3 cup bulgur, cooked in 250 ml of water
- Fresh thyme leaves
- Fresh basil, chopped
- 1 ½ tsp sea salt
- 1 tsp black pepper
- Grated rind of ½ lemon
- 8 tbs of Grana Padano or Parmesan cheese, grated
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. 100 g of the scooped out flesh chop in a food processor. Set aside.2.Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 ° C. Remove from the oven, set aside.3.Sauté onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.Useful Links
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