If you’re looking for a quick yet flavorful dish, the Eggplant Strips with Tuna and Sun-dried Tomatoes will win you over at the first bite. In just 20 minutes, we bring to the table an explosion of Mediterranean aromas: golden eggplants, tasty tuna, intense sun-dried tomatoes, and a crunchy touch of almonds.
It’s a versatile recipe: we can serve it as a tasty appetizer, to dress pasta in a special way, or even as a single dish. Colorful, light, and flavorful: it’s one of those dishes that solves lunch or dinner without stress.
Let me know if you try it
Anna – lappetitovienmangiando
If you like eggplants, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 28 oz eggplants
- 7 oz canned tuna in oil
- 10 sun-dried tomatoes in oil
- 1 tbsp heaping of sliced almonds
- 10 leaves basil
- to taste oregano
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
Steps
Wash the eggplants thoroughly, dry them, remove the stem, and cut them in half lengthwise. Using a sharp knife, make three slices and then cut them into strips.
Place a clove of garlic in a non-stick pan, add the eggplants, and season with extra virgin olive oil and salt. Sauté over medium-high heat for about ten minutes, then lower the heat slightly, letting them cook for another 10 minutes (I like them to remain a bit crunchy). Turn off the heat and let them cool.
Once cooled, place them in a large bowl or on a serving dish, add the drained tuna, sun-dried tomatoes in oil, and season with dried oregano and fresh basil leaves torn by hand.
Finally, add the sliced almonds and mix to blend the flavors well.
Serve the Eggplant Strips with Tuna and Sun-dried Tomatoes immediately, hot, cold, or warm, but before serving, decorate with sprigs of basil.
Tips, Variations, and Storage
We can keep the eggplant strips with tuna for up to two days, but in the fridge in an airtight container.
We can replace the tuna with mackerel in oil or anchovy fillets.
If we don’t have sun-dried tomatoes, we can easily use fresh ones.
FAQ
Is it good cold?
Yes, it’s excellent, ideal for buffets or outdoor lunches.
Can I make it in advance?
Of course, resting enhances the flavors.
How to use it to dress pasta?
Just cut the eggplants into chunks and sauté the pasta directly in the pan, adding a bit of cooking water if necessary.
