Eggplant Stuffed L'Italienne – a delicious recipe with olive oil, tomatoes, bread crumbs, tuna fish, capers, olives. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 375F (190C).
2
Cut the eggplants in half lengthwise, if using the small ones and take out the flesh.
3
Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes.
4
Do the same with the eggplant shells and put them on a paper towel to drain.
5
Heat 4 tablespoons of olive oil in a large skillet.
6
Add the well drained eggplant pulp and cook until lightly browned.
7
Add the tomatoes and cook the mixture over high heat.
8
Cook the mixture for 2 more minutes.
9
Season with care as the anchovies and capers are quite strongly flavored.
10
Fill the eggplant halves with the mixture.
11
there will probably be leftover ingredients to be placed in another (covered) baking dish.
12
Drizzle the leftover olive oil on top and bake for 1 hour.
372
kcal
Calories
30
g
Fat
12
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 tablespoons olive oil, 4 each tomatoes peeled, seeded, 1 1/2 cups bread crumbs, 7oz tuna fish, and more.
Yes, Eggplant Stuffed L'Italienne falls under the Vegetarian 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.
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