Hi!
Aubergine is becoming more and more popular in my kitchen. Of course, zucchini plays the leading role here, but Aubergine is not left behind. I tried this dish for the first time about 3 months ago, I repeated it several times but in a different form with a different combination and it was just as delicious, but I think I will give you the recipe for Aubergine in a different form here. Meanwhile, today something for lovers of something light but filling and healthy – here’s Aubergine with Tuna and Eggs under a cheese blanket – real poetry.
Ingredients:
- 1 Aubergine t (preferably larger)
- 2 eggs
- 1 canned tuna (good quality, I used clean tuna in spring water and salt) I used green olives
- Capers
- Cheedar cheese (I used lactose-free due to allergies) but mocarella will definitely be great here
Instructions:
Cut the eggplant in half, cut the flesh into a grid, and brush it with olive oil mixed with herbal salt and smoked paprika. Bake in the oven until soft (In my case it was 240 degrees up and down for 35-40 minutes, you have to check it)
Meanwhile, prepare the filling. Mix the tuna with olives, capers, green parsley and grated yellow cheese.
Remove some of the soft center from the baked eggplants and add them to our stuffing. Stuff the eggplants and add an egg to each half.
Bake until the white is set and the yolk remains liquid
Enjoy !
