Stuffed Eggplant Weekend Recipe - this week by Ingrid Staff Jason Pirodsky

Written by StaffJason Pirodsky Published on 27.01.2011 10:15:42 (updated on 27.01.2011) Reading time: 2 minutes Team members share the best recipes for you to try over the weekend. 

Stuffed Eggplant

by Ingrid

Why I like this recipe:
“When I get home from work, I like to eat something tasty and easy to prepare. My choice for today is aubergine filled with tuna and topped with melted mozzarella. I learned this recipe from my Spanish boyfriend.”

Preparation time
30 minutes

Baking time
20 minutes

2 people


Mid-size eggplant (aubergine)
1 Onion
1 Fresh parsley
1 Can of tuna
Olive oil
Black pepper

Preparation method

Cut the eggplant into 2 halves. Remove the pulp and cut into small pieces.

Choose a pan, ideally a deep one. Fry the onion with olive oil until golden and add the aubergine pulp.

Mix and fry together. Add salt, black pepper, and chopped parsley.

When the eggplant is soft, add the tuna and mix it together. Let it cook for at least 10 minutes.

While the mixture is cooking. Prepare the mozzarella and turn on the oven.

After 10 minutes, fill the eggplant halves with the tuna mixture, top it with mozzarella, and put it inside the oven.

Bake for approx. 10 minutes until the cheese is nicely melted.

Enjoy with a black olive & tomato salad and fresh French baguette. 

Dobrú chuť!



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