Baked Eggplants with Tuna and Ricotta.

A dietary dish of Sicilian cuisine, it represents a complete meal.
Easy to make, it will give you great satisfaction.
The mix of herbs from our Mediterranean will enhance its flavor. Furthermore, the smell and aroma of good old extra virgin olive oil will make this simple dish a true champion of your table.
The filling made with homemade oil-preserved tuna and ricotta completes this delight with noble proteins.
Per one hundred grams, an eggplant consists of more than 90 grams of water.

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Difficulty: Easy
Cost: Cheap
Rest time: 5 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

448.87 Kcal

calories per serving

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Energy 448.87 (Kcal)
Carbohydrates 46.60 (g) of which sugars 8.52 (g)
Proteins 23.37 (g)
Fat 19.26 (g) of which saturated 5.04 (g)of which unsaturated 5.11 (g)
Fibers 6.83 (g)
Sodium 850.32 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 eggplants (medium)
3 cloves garlic
3 sprigs mint
3 tbsps extra virgin olive oil
to taste salt
2/3 cup ricotta
1 cup oil-preserved tuna (drained weight)
1 1/4 cups breadcrumbs (seasoned Sicilian style)
to taste pepper
to taste salt

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Tools

what we need

1 Baking sheet
1 Parchment paper
1 Bowl
1 Spoon
1 Cutting board

Steps

Baked Eggplants with Tuna and Ricotta

Wash the eggplants, remove the stem, then cut them in half.
With a sharp knife, make incisions all the way through, but be careful not to pierce them. Then place them on a non-stick baking sheet, or use parchment paper.
With your fingers, open the slits slightly and sprinkle a little salt inside.
Finely chop the oregano and mint, mix the herbs in a small cup with the extra virgin olive oil, and…
Brush the eggplants.
Preheat the oven to 390°F and place the baking sheet in the middle rack.
Bake for 20 minutes.
Then turn off the oven and let them rest inside for another 10 minutes.
Then take them out and let them cool.
When the eggplants have cooled.
With a spoon, scoop them out
After scooping them all out,
put the pulp in a bowl
together with the previously drained tuna
and the ricotta.
mix and add 5 tablespoons of Sicilian seasoned breadcrumbs, (keep at least 2 tablespoons aside).
Mix well and..
Stuff all the eggplants this way.
Finally, after you have stuffed them, sprinkle the remaining breadcrumbs on each eggplant and put them back in the oven using the grill function at 390°F for another 10 minutes.
Serve the Baked Eggplants with Tuna and Ricotta warm.