A flavorful and healthy main dish featuring tuna stuffed eggplant with a colorful medley of carrots and cherry tomatoes.
Follow the steps below to cook the desired recipe
1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped-out flesh and set aside.
3. 3. Place the eggplant shells on a baking sheet and bake for 15 minutes.
4. 4. In a skillet, heat olive oil over medium heat. Add chopped eggplant, carrots, and cherry tomatoes. Cook until vegetables are tender, about 5-7 minutes.
5. 5. Add canned tuna to the skillet and mix well with the vegetables.
6. 6. Stuff the tuna and vegetable mixture into the baked eggplant shells.
7. 7. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until heated through.
8. 8. Serve hot and enjoy!
1 eggplant
2 carrots
1 cup cherry tomatoes
1 can of tuna
Olive oil
