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How to make Stuffed eggplant with tuna and herbs

Yield = 4
Prep time: 0:35
Cook time: 1:12
Total time: 1:47

Ingredients

  • 3 medium eggplant
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 185g can tuna, drained, flaked
  • 1/2 cup fresh wholegrain breadcrumbs
  • 1/4 cup roughly chopped fresh oregano leaves
  • 1 tablespoon chopped fresh chives
  • 1 lemon, rind finely grated
  • 2 garlic cloves, crushed
  • 2 eggs
  • 1/3 cup grated parmesan cheese
  • 1 cup Italian tomato pasta sauce
  • extra chopped fresh chives, to serve

Method

  • Step 1 Preheat oven to 180°C. Line an oven tray with baking paper. Cut eggplant in half lengthways. Cut a 1cm border around the inside edge of each half and scoop out the flesh. Place eggplant shells, cut-side up, in prepared tray. Drizzle with half the oil and season with salt and pepper. Bake for 20 minutes or until tender.
  • Step 2 Meanwhile, finely chop eggplant flesh. Heat remaining oil in a large frying pan over medium heat. Add onion and cook for 2 to 3 minutes. Add chopped eggplant. Cook for 10 minutes or until soft and golden. Remove from heat and transfer mixture to a large bowl.
  • Step 3 Add tuna, breadcrumbs, oregano, chives, 1 teaspoon lemon rind, garlic and eggs. Mix well. Spoon tuna mixture into warm eggplant shells. Sprinkle with parmesan. Bake for 35 minutes or until golden.
  • Step 4 While the eggplant is cooking, heat pasta sauce in a small saucepan over medium heat or in a microwave-safe bowl. Sprinkle eggplant with chives. Serve with pasta sauce.