Eggplant Boats With Tuna and Capers

READY IN: 55mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. Reserve 100 g of the scooped out flesh.
  • Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.
  • Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
  • Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
  • Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
  • Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
  • Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.
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