Eggplant tacos with tuna and robiola cheese, a delicious and original dish combining Mediterranean flavors in a unique way.
This recipe offers an interesting twist on classic tacos, using eggplants as the base instead of traditional tortillas.
This recipe is an excellent choice for those looking for a light yet tasty dish, ideal for summer or an informal dinner with friends. The combination of eggplants, robiola cheese, and tuna offers a perfect balance of creaminess, freshness, and flavor.
Eggplant tacos with robiola cheese and tuna can be served cold or at room temperature, as an appetizer or a light main course.
For a vegetarian option, you can substitute the tuna with mashed chickpeas or crumbled tofu.
If you enjoy slightly spicy dishes, you can also add some fresh chopped chili or chili flakes.
At the end of the recipe, in the FAQ section, I’ve answered some questions regarding this preparation. If you still have doubts, you can leave a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 258.33 (Kcal)
- Carbohydrates 5.80 (g) of which sugars 3.81 (g)
- Proteins 18.08 (g)
- Fat 18.39 (g) of which saturated 0.75 (g)of which unsaturated 1.54 (g)
- Fibers 2.35 (g)
- Sodium 203.15 (mg)
Indicative values for a portion of 100 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
- 2 oval black eggplants
- 7 oz robiola cheese
- 3.5 oz canned tuna in oil (2 cans)
- 1 sprig parsley
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Chopping Board
- Knife
- Bowls
- Spoon
- Baking Tray
- Parchment Paper
Recipe for Eggplant Tacos
Start preparing the eggplant tacos by dealing with the vegetables.
After washing the eggplants and removing the top, slice them about 0.4 inches thick.
Place the eggplants on a baking tray lined with parchment paper and season with salt and extra virgin olive oil.
Bake them in a static oven at 430°F for about 20 minutes.
Remove from the oven and allow to cool slightly.
While the eggplants are cooling, prepare the taco filling.
Place the robiola cheese and drained canned tuna in a bowl.
Add some fresh chopped parsley and a pinch of black pepper.
Mix well with a spoon and taste: if necessary, add a pinch of salt.
Spread a spoonful of the robiola cheese filling on the eggplant slices.
Fold the eggplant slices over themselves lengthwise to form the tacos.
Transfer the eggplant tacos with robiola cheese and tuna to plates and serve immediately.
Eggplant Tacos with Robiola Cheese and Tuna
Check this section to clear up your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With eggplants, I also made Melitzanosalata, the Greek eggplant spread
FAQ (Questions and Answers)
How long do these tacos keep?
You can store eggplant tacos in an airtight container in the fridge for a couple of days.
Can I use other cheeses?
Of course! Ricotta, goat cheese, or stracchino will work just fine.
Can I use other varieties of eggplants?
Yes, I often make these tacos with Sicilian round eggplants too.
If you want to discover more eggplant-based recipes, check out the dedicated collection Easy and Delicious Eggplant Recipes.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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