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Print Recipe
Eggplant with Vegetables and Tuna Recipe
Very tasty and savory eggplant stuffed with tuna and vegetables. This method of baking belongs to the Portuguese cuisine. During the season, try to cook a hearty and light dish at the same time.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Remove the eggplant pulp and cut it into cubes. Cut the tomato into small cubes.
    Remove the eggplant pulp and cut it into cubes.
Cut the tomato into small cubes.
  2. Finely chop the garlic and pepper. Onion cut into cubes. Heat the oil and add the onion, fry for 5 minutes, then add the garlic and pepper. Fry for another 5 minutes, the fire is strong.
    Finely chop the garlic and pepper.
Onion cut into cubes.
Heat the oil and add the onion, fry for 5 minutes, then add the garlic and pepper. Fry for another 5 minutes, the fire is strong.
  3. Then add the eggplant pulp and a few minutes later the mashed tuna. Fry everything for 3 minutes.
    Then add the eggplant pulp and a few minutes later the mashed tuna.
Fry everything for 3 minutes.
  4. At the very end, add the tomatoes and peas, fry for another 3 minutes and add the finely chopped cheese 50 grams, leave some for sprinkling. Salt and pepper to taste, and add parsley at the end.
    At the very end, add the tomatoes and peas, fry for another 3 minutes and add the finely chopped cheese 50 grams, leave some for sprinkling.
Salt and pepper to taste, and add parsley at the end.
  5. Fill the boats with filling and sprinkle with cheese. Preheat the oven and bake at 200 degrees for 45 minutes.
    Fill the boats with filling and sprinkle with cheese.
Preheat the oven and bake at 200 degrees for 45 minutes.
  6. Ready.
    Ready.

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