If you’re looking for a quick dish full of flavor, Sliced Eggplants with Tuna and Sun-Dried Cherry 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, savory tuna, intense sun-dried cherry tomatoes and a crunchy touch of almonds.
It’s a versatile recipe: you can serve it as a tasty appetizer, use it to dress pasta in a special way or even as a main course. 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: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1.8 lb eggplants
- 7 oz tuna in oil (drained)
- 10 sun-dried cherry tomatoes in oil
- 1 tablespoon heaping sliced almonds
- 10 leaves basil
- to taste oregano
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Frying pan
- 1 Cutting board
- 1 Knife
Steps
Wash the eggplants thoroughly, dry them, remove the stem and cut them in half lengthwise. With a sharp knife make three slices and then cut into strips.
Place a clove of garlic in a nonstick pan, add the eggplants and season with extra virgin olive oil and salt. Brown them over medium-high heat for about ten minutes, then lower the heat slightly and let them cook for another 10 minutes (I like them to stay a bit crunchy). Turn off the heat and let them cool slightly.
Once cooled, place them in a large bowl or on a serving plate, add the tuna after draining it, the sun-dried cherry tomatoes in oil and season with dried oregano and fresh basil leaves broken by hand.
Finally add the sliced almonds and mix to blend the flavors well.
Serve your Sliced Eggplants with Tuna and Sun-Dried Cherry Tomatoes immediately, hot, cold or warm, but before serving garnish with basil sprigs.
Advice, variations and storage
You can store the sliced eggplants with tuna for up to two days in the refrigerator inside an airtight container.
You can replace the tuna with mackerel in oil or anchovy fillets.
If you don’t have sun-dried cherry tomatoes, you can safely use fresh ones.
FAQ (Questions and Answers)
Is it good cold too?
Excellent, ideal also for buffets or outdoor lunches.
Can I make it in advance?
Sure, in fact resting enhances the flavors.
How to use it to dress pasta?
Just cut the eggplants into cubes and toss the pasta directly in the pan, adding a little cooking water if necessary.
