Summer Eggplants with Tuna and Tomatoes is a main dish to be served cold. It is a rich salad served in eggplants that have been previously cooked and cooled. It’s a tasty and fresh dish, ideal for the summer season and when we don’t feel like spending too much time at the stove.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggplants
- 8 green olives
- 4.2 oz canned tuna in oil
- A few leaves arugula
- 2 tomatoes
- salt
- extra virgin olive oil
How to prepare Summer Eggplants with Tuna and Tomatoes
Cut the eggplants in half lengthwise and scoop out the inside with a knife, removing the pulp. Cut it into cubes, add salt, and place it in a baking tray.
Salt the inside of the eggplants and place them on the baking sheet with parchment paper, the cut side facing up.
Bake both the halved eggplants and the pulp at 375°F for about 40 minutes, then remove them and let them cool for 30 minutes.
Cut the tomatoes into cubes and put them in a bowl, add the halved olives, drained tuna, arugula, and the eggplant cubes you cooked.
Season with salt and oil, mix well and fill the halved eggplants. Serve the Summer Eggplants with Tuna and Tomatoes immediately.
