Tuna Stuffed Eggplants

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor without dairy.

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and still flavorful.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle the eggplant shells with salt and let them sit for 15 minutes to draw out moisture.

Heat olive oil in a pan over medium heat and sauté chopped onion and garlic until translucent.

Add chopped eggplant flesh and red bell pepper to the pan and cook until softened, about 5-7 minutes.

Stir in the tuna, tomato sauce, oregano, and season with salt and black pepper; cook for another 3-4 minutes.

Remove from heat and mix in chopped cilantro.

Fill the eggplant shells with the tuna mixture.

Place the stuffed eggplants in a baking dish and drizzle with olive oil.

Cover with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, until the tops are golden.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens