Eggplant boats with tuna and capers Recipe

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Small eggplants are stuffed with a flavorful mixture, topped with two types of cheese and oven-baked.

Prep time:
Cook time:
Servings: 3 servings


Cost per serving $7.81 view details


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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Nutrition Facts

Amount Per Serving %DV
Serving Size 790g
Recipe makes 3 servings
Calories 592  
Calories from Fat 263 44%
Total Fat 29.89g 37%
Saturated Fat 8.56g 34%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 2947mg 123%
Potassium 1819mg 52%
Total Carbs 52.04g 14%
Dietary Fiber 18.3g 61%
Sugars 15.61g 10%
Protein 36.47g 58%
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