Baked eggplant with tuna, tomato sauce and cheese

Baked eggplant with tuna, tomato sauce and cheese

Baked eggplant with tomatoes and carrots in the oven

Baked eggplant with tuna, tomato sauce and cheese

Eggplant with tuna and cheese in the oven

The simple filling of tuna wonderfully complements the baked eggplant. With a tomato sauce and your favorite cheese, the baked vegetables become hearty and very tasty at the same time. This warm dish from the oven should be prepared by everyone.

Please rate this recipe

5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Brewing time 10 mins
Total Time 50 mins
Course Vegetable dishes
Cuisine Austrian recipes
Servings 2 people
Calories 798 kcal

Ingredients
  

  • 2 eggplants
  • Salt to taste
  • 1 onion
  • 1 tablespoon vegetable oil
  • 450 g canned tuna
  • Black pepper to taste
  • 150 g hard cheese
  • 2 tablespoons butter
  • 3-4 tablespoons tomato sauce to taste

Instructions
 

  • Preheat the oven to 180°C.
  • Cut the eggplants in half lengthwise.
  • Make deep, criss-cross indentations in the eggplants.
  • Sprinkle the vegetables with salt.
  • Then let stand for 10 - 15 minutes.
  • Remove the flesh from the eggplants with a spoon. You should be left with an eggplant wall about 4-5 mm thick.
  • Place the prepared eggplants in the oven dish and roast in the oven for 10 - 15 minutes.
  • In the meantime, cut the flesh of the eggplants into small cubes.
  • Cut the onion into fine cubes.
  • Heat vegetable oil in a frying pan.
  • Sauté the onion in it for about 2 - 3 minutes until translucent.
  • Next, add the eggplant pulp.
  • Stir the pan contents properly and cook for another 5 minutes on low heat.
  • Meanwhile, drain the liquid from the tuna.
  • Mash the fish well with a fork and add to the pan.
  • Add tomato sauce to the filling to taste.
  • Remove the pan from the heat.
  • Season to taste with salt and pepper.
  • Grate the cheese medium coarsely.
  • Fill the prepared eggplant pieces with the filling.
  • Sprinkle the cheese on top.
  • Put a small piece of butter on each piece.
  • Bake eggplants in preheated oven for 15-20 minutes until golden brown.

Equipment

  • Square oven dish
  • Knife
  • Spoon
  • Fork
  • grater
  • Pan

Nutrition

Calories: 798kcalCarbohydrates: 34gProtein: 68gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 190mgSodium: 1251mgPotassium: 1683mgFiber: 15gSugar: 20gVitamin A: 1433IUVitamin C: 16mgCalcium: 639mgIron: 6mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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