Eggplant Boats With Tuna And Capers Recipe

Name: Eggplant Boats With Tuna And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1600 g eggplants (4 small eggplants); 4 tablespoons olive oil, divided; 1/2 teaspoon sea salt; 200 g shallots, cut into thin slices; 270 -300 g cherry tomatoes, halved; 200 g canned tuna, drained; 100 g capers, washed, drained; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon dried basil; 1/2 cup tomato puree; 100 g mozzarella cheese, grated; 20 g grana padano or 20 g parmesan cheese, grated; 30 g breadcrumbs

Servings: persons

1600 g eggplants (4 small eggplants)
4 tablespoons olive oil, divided
1/2 teaspoon sea salt
200 g shallots, cut into thin slices
270 -300 g cherry tomatoes, halved
200 g canned tuna, drained
100 g capers, washed, drained
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried basil
1/2 cup tomato puree
100 g mozzarella cheese, grated
20 g grana padano or 20 g parmesan cheese, grated
30 g breadcrumbs

1
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a 1/4 inch rim around each. Reserve 100 g of the scooped out flesh.
2
Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200u00b0C for about 30 minutes until golden. Remove from the oven and set aside.
3
Chop in a food processor 100 g of the scooped out eggplant flesh and saute for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
4
Saute shallots for 4 -5 minutes in 1/2 tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
5
Saute cherry tomatoes in 1/2 tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
6
Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
7
Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.

1633

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1600 g eggplants (4 small eggplants), 4 tablespoons olive oil, divided, 1/2 teaspoon sea salt, 200 g shallots, cut into thin slices, and more.

Yes, Eggplant Boats With Tuna And Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Boats With Tuna And Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions