Eggplant is
a very typical Italian product, expecially in the Southern part: of course it’s
very used in cuisine; now we’ll see another way to cook it, stuffing it with
tuna-based filling
Ingredients
(Metric & imperial) Party of 4
- 4 medium eggplants
- 15 green or black pitted olives
- 300g (10oz) of Tuna in oil
- 4 slices of sandwich bread
- 1 clove of garlic, finely chopped
- 4 basil leaves (finely chopped)
- 120 ml (1/2 cup) of white wine
- 1 egg
- 30g (2 Tablespoons) of Parmigiano cheese
Method:
- Cut the eggplants into half
- Boil them for 4-5 minutes: drain them and with a teaspoon, scrape part the internal pulp (so you will get the “hole” in which to fit the filling.
- Put in a bowl tuna (drained), sandwich bread, garlic, wine,Parmigiano, basil and the egg and mix them with your hands until you get a homogeneous mixture.
- Stuff the eggplant halves with this filling
- Put them on a baking tin (covered with baking paper).
- Put the baking tin into pre-heated oven at 356°F (180°C) for at least 30 minutes.
Serve them decorating with basil leaves and balsamic vinegar.