Eggplant stuffed with canned tuna, baked in the oven

Tuna is a very healthy fish, even in canned form. It can be used to prepare various dishes. Today's menu includes baked eggplant stuffed with tuna, cheese and onions.

Ingredients

• Eggplant - 550 g (1 pc.)
• Canned tuna (in own juice or in oil) - 180 g (1 jar)
• Onion - 70 g (1 pc.)
• Hard cheese - 150 g
• Butter - 1 tbsp. the spoon
• Tomato sauce - 1-2 tbsp. spoons
• Vegetable oil - 1 tbsp. the spoon
• Ground black pepper - to taste
• Salt - to taste

Directions

1. Prepare all ingredients.
2. Tuna can be used salad, that is, already chopped.
3. Hard cheese, take one that melts well.
4. Turn on the oven to preheat to 180 degrees.
5. Wash the eggplant, cut lengthwise into two parts. With a knife, make deep cross-shaped cuts on the pulp.
6. Salt the eggplant and leave for 10 minutes to release the liquid and remove the bitterness.
7. With a spoon, remove the eggplant pulp, leaving the walls 5-7 mm thick. Transfer the prepared eggplants to a mold and place in the oven, preheated to 180 degrees, for 15 minutes.
8. In the meantime, get on with the filling.
9. Peel the onion and cut into small cubes.
10. Heat vegetable oil and butter in a frying pan and fry the onion for 3-4 minutes, until translucent.
11. Add the eggplant pulp to the pan and fry together with the onion for 7-8 minutes, until soft.
12. Add the tomato sauce to the vegetables, stir and fry for 1 minute.
13. Drain the marinade (or oil) from the tuna. Mash the fish with a fork and transfer to the skillet. Mix all ingredients and turn off the heat. The filling is ready.
14. Meanwhile, the "boats" of eggplant baked, became softer. Do not turn off the oven, we will stuff the eggplants and bake again.
15. Stuff eggplant boats with vegetable and tuna filling.
16. Grate the cheese on a coarse grater and spread generously on top of the filling.
17. Put the eggplant "boats" with tuna and cheese in a hot oven and bake for another 15 minutes, until the cheese crust is golden brown.
18. Carefully transfer the baked eggplant halves to a plate and garnish with fresh herbs.
19. This fish and vegetable dish can be served as an appetizer or as a main course.
20. Eggplants stuffed with canned tuna are hearty, juicy and moderately salty. Soft cheese and original fish filling are very well combined with baked eggplant, and tomato sauce adds a slight sourness.
21. This dish is delicious both warm and cold. It holds its shape well when cut into portions and looks beautiful even on a festive table.