Aubergines stuffed with tuna and hard-boiled egg

Aubergines stuffed with tuna and egg, a delight that you cannot miss. There are countless recipes with aubergines, so we can make them fried, battered, and baked, with other vegetables, meat, mushrooms… But, without a doubt, stuffed is the most popular. In general, the most common is to make aubergines stuffed with meat, but the truth is that there is a whole variety of fillings that we can prepare, such as the one we propose below with tuna and hard-boiled egg.

We assure you that this stuffed eggplant recipe is delicious and you will be surprised by the combination of flavors and textures it offers. It is a very complete recipe that triumphs at any table where it is served. For this reason, we encourage you to continue reading to discover how to make aubergines stuffed with tuna and hard-boiled egg and tell us what you think.

Ingredients to make aubergines stuffed with tuna and hard-boiled egg:

• 4 eggplants
• 4 small cans of tuna
• 1 onion
• 1 red bell pepper
• 200 grams of fried tomato
• 2 boiled eggs
• 1 splash of oil
• 1 pinch of salt
• 1 pinch of pepper
• 50 grams of grated cheese

How to make aubergines stuffed with tuna and hard-boiled egg:

Preheat the oven to 180 ºC heat up and down. Then, wash the aubergines and cut them in half lengthwise, as seen in the image. Then, cut crosswise in each of the halves, place them on a baking tray lined with parchment paper, pour a drizzle of oil on top and bake until golden brown. Separately, cook the eggs if you haven’t already.

Chop the onion and pepper into small pieces and fry both ingredients in a pan with a little hot oil.

Tip: You can also make the aubergines stuffed with tuna and hard-boiled egg with more vegetables, such as green pepper, leek or carrot.

When the aubergines are golden, take them out of the oven, let them cool down and, with a spoon, remove the pulp. You can remove all the pulp and leave only the skin to stuff it later, or leave a small layer of pulp around it.

On the other hand, prepare the ingredients for the filling, that is, the well-drained tuna, the fried tomato and the peeled hard-boiled eggs.

When the vegetables are sautéed, add the finely chopped aubergine pulp and stir. Then, add the tuna and the fried tomato, mix again, let the preparation cook for a few minutes and add the chopped hard-boiled eggs. Mix carefully so that the eggs do not break and turn off the heat.

Place the empty aubergines in a baking dish and, with the help of a spoon, fill them with the previous preparation. We recommend filling them well to enjoy all the flavor of this recipe.

Cover the aubergines with grated cheese. If you prefer, you can make a quick bechamel sauce and cover them with it. Put the aubergines stuffed with tuna and hard-boiled egg in the oven at 180ºC for 10-15 minutes so that they gratin.

When they are golden brown, remove them from the oven and serve them immediately, although they are just as good hot as they are cold, and even overnight. Without a doubt, they have nothing to envy to the aubergines stuffed with meat, since they offer an incredible contrast of flavors. We are sure that when you try this recipe for aubergines stuffed with tuna and hard-boiled egg, you will not want to stop making it!