Aubergines stuffed with tuna and vegetables recipe
One of my favorite stuffed eggplant recipes is with tuna and vegetables. There are many other types of stuffed eggplant recipes that we can prepare in the kitchen such as eggplants stuffed with vegetables, stuffed eggplants with pesto, eggplants stuffed with chickpeas or eggplants stuffed with quinoa.
It is a very healthy recipe full of vegetables and with a touch of tuna that provides proteins, omega-3 and many beneficial nutrients for our body.
Today we will see how to prepare this wonderful oven dish. I have also put the version in the microwave and using the food processor (thermomix) for those of you who love using this magnificent cooking machine.
If you haven't tried them yet, don't wait any longer and enjoy a healthy and healthy meal.
Let's go now!
Don't you have any ingredients? Here are other similar recipes
How to make baked tuna stuffed aubergines
- The first step is to preheat the oven to 180ºC where we will put the eggplants cut in half for 30 minutes so that the pulp softens and it is easier to remove the meat from inside the eggplants. Some people prefer to leave them in boiling salted water. We believe that it is much better to do this step in the oven.
- While the eggplants are in the oven, cut the onion into julienne strips. We open the peppers, remove the seeds and cut them into strips.
- When the eggplant is soft, we take it out of the oven and remove the pulp, being careful not to break the skin since we will need it to fill the eggplants.
- We put a splash of oil in a frying pan and add the onion. We wait a few minutes for it to start to brown.
- Preheat the oven to 200ºC.
- When it starts to brown, throw in the rest of the vegetables: peppers and eggplant. We fry all the vegetables. We can add a pinch of salt and a little pepper.
- When the vegetables begin to be done, peel the ripe tomatoes and put them in pieces in the pan.
- With the heat of the pan we should see that the tomato dissolves and the entire sauce is covered by the tomato. If not, we can add a little fried pot tomato.
- Once we see that the vegetables are done, we take the pan off the heat. Drain the tuna, and put it in the mixture. We remove everything so that it is very homogeneous.
- Fill the eggplant skins. We add gratin cheese on top and put it in the oven for about 30-40 minutes. It is important to check the condition of the eggplants stuffed with tuna since the exact time depends on the type of vegetables and the oven.
- All we have to do is serve the eggplants stuffed with tuna and vegetables and enjoy a good meal.
Microwave tuna stuffed aubergines
Many of you have asked me about the option of preparing these stuffed eggplants with tuna in the microwave instead of using the oven.
It really is very easy. You just have to change a couple of steps.
In the recipe preparation instructions we have seen that we use the oven to soften the eggplants and make extracting their pulp much easier. In this way we avoid breaking the skin, which is very important for it to remain intact to be able to fill them well.
We can do the same, but leaving them in the microwave at 400-500 W with a splash of oil on top. This way they will be just as soft as they were in the oven and we will be able to remove the meat from the eggplants without any problem.
Once we remove the pulp, we sauté it with the rest of the vegetables as we explained previously and mix it with the tuna.
Finally we stuff the eggplants and microwave them at a power of 600-700 W for 4 minutes.
Next, we put a little grated cheese on top and grill for 5 minutes on the microwave grill rack.
All we have to do is serve them on a plate and eat these fantastic eggplants stuffed with tuna and vegetables cooked in the microwave!
- The first thing we have to do is soften the pulp of the eggplants so that we can easily extract it without breaking its covering. We can do it directly, but I recommend using one of the techniques that we have mentioned above, using the microwave, the oven or boiling them in salted water.
- Next, we put the onion into the thermomix glass and chop it at speed 4 for 5-6 seconds.
- Sauté the onion for 2 minutes at speed 1 and 120ºC.
- We add the rest of the vegetables: peppers, tomato and the eggplant pulp. We place the varoma in its position and program 12 minutes at speed 1 and varoma temperature.
- Preheat the oven to 180ºC.
- We remove the varoma and add the 3 cans of tuna to the glass of the food processor (this amount is variable, it will depend on how much you like tuna). We mix all the ingredients at speed 3 for 5 minutes.
- Finally we fill the eggplant skins with the filling and put the eggplants already full of vegetables and tuna on a baking tray. We add a little grated cheese on top.
- We let it gratin in the oven for a few minutes until we see that the cheese is already melted and the vegetables are well cooked.
- We serve on four plates and we can now enjoy this delicious delicacy!