🕒 45m 👤 4
This recipe from Tuna filled eggplant aubergines it is ideal to accompany a seasonal salad. Remember that whenever you use canned tuna, you must use one preserved in olive oil, not vegetable oil. It is richer and healthier.
Ingredients
- two aubergines
- 1 onion
- 1 tooth of Garlic
- 1 can of tuna
- Parmesan
- 2 teeth of Garlic
- Salt, pepper, olive oil
Recipe for aubergines stuffed with tuna:
- Let’s start by cleaning the aubergines, and with great care, you cannot break the skin.
- We separate the oil from the tuna cans, and use it to sauté the onion and a clove of garlic.
- When the onion is cooked, add the pulp of the aubergines, and season to taste.
- While the pulp is cooking, we are going to put the skin of the aubergines in the oven at 100ºC (no more than 10 minutes)
- Optional: When the pulp of the aubergine is ready, you can add a glass of bechamel sauce or cream.
- Now that the pulp is cooked, add the tuna, let it cook for a few
- When the skins are a little cooked, fill them, and sprinkle the cheese, gratin for 5 minutes and serve.
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