Tuna Stuffed Eggplant
Dive into the Mediterranean with this irresistible Tuna Stuffed Eggplant recipe, a perfect medley of wholesome ingredients and bold flavors! Roasted eggplant halves serve as tender, savory vessels for a filling of flaky tuna, sweet cherry tomatoes, sautéed onions, and a hint of zesty lemon. Topped with golden, bubbling mozzarella cheese and a light sprinkle of breadcrumbs for texture, this dish is hearty enough to stand alone yet refined enough to impress dinner guests. With a prep time of just 20 minutes and a total bake time of 35 minutes, this baked eggplant recipe is both simple and satisfying. Ideal as a healthy weeknight dinner or an eye-catching entrée, Tuna Stuffed Eggplant brings a touch of Mediterranean elegance to your table.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 5-ounce cans canned tuna in olive oil
- 1 cup cherry tomatoes
- 1 small red onion
- 2 medium garlic cloves
- 2 tablespoons parsley
- 0.5 cup breadcrumbs
- 0.75 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Slice each eggplant in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1/2-inch shell. Reserve the scooped-out flesh.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Place them cut-side up on a baking sheet and bake for 20 minutes.
While the eggplant shells are baking, finely chop the reserved eggplant flesh, cherry tomatoes, red onion, and garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped eggplant flesh, red onion, and garlic, and sauté for 5 minutes or until softened.
Stir in the cherry tomatoes and cook for an additional 3-4 minutes until they start to break down.
Drain the canned tuna and add it to the skillet. Mix in the chopped parsley, breadcrumbs, and lemon juice. Season with salt and pepper to taste. Remove from heat.
Remove the baked eggplant shells from the oven and fill them generously with the tuna mixture.
Top each stuffed eggplant half with shredded mozzarella cheese.
Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Allow the stuffed eggplants to cool slightly before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 17.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 222 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
