Eggplant Stuffed With Tuna And Bulgur Recipe

Name: Eggplant Stuffed With Tuna And Bulgur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces eggplants, small; 4 tablespoons olive oil, (1 + 1 + 2); 1 piece onion, chopped; 6 cloves garlic, chopped; 2 pieces green bell pepper, small, cut into strips; 260 g canned tuna chunks, drained; 1/3 cup bulgur, cooked in 250 ml of water; 1 bunch thyme, fresh; 1 bunch basil, fresh, chopped; 1 1/2 teaspoon sea salt; 1 teaspoon ground black pepper; 1/2 head Grated lemon rind; 8 tablespoons Parmesan cheese, grated

Servings: persons

4 pieces eggplants, small
4 tablespoons olive oil, (1 + 1 + 2)
1 piece onion, chopped
6 cloves garlic, chopped
2 pieces green bell pepper, small, cut into strips
260 g canned tuna chunks, drained
1/3 cup bulgur, cooked in 250 ml of water
1 bunch thyme, fresh
1 bunch basil, fresh, chopped
1 1/2 teaspoon sea salt
1 teaspoon ground black pepper
1/2 head Grated lemon rind
8 tablespoons Parmesan cheese, grated

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. 100 g of the scooped out flesh chop in a food processor. Set aside.
2
Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 u00b0 C. Remove from the oven, set aside.
3
Saute onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to saute for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.
4
Add sliced green peppers, saute for 5 minutes until tender.
5
Add tuna chunks and cooked bulgur. Break down larger tuna chunks, stir the mixture to combine. Add thyme and basil leaves, sea salt, pepper and lemon zest, mix to combine.
6
Stuff evenly the scooped out eggplant halves with the tuna and bulgur mixture. Sprinkle with grated Parmesan cheese and the remaining olive oil. Bake in the oven at 200u00b0C for about 10 minutes until cheese becomes golden-brown.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 4 pieces eggplants, small, 4 tablespoons olive oil, (1 + 1 + 2), 1 piece onion, chopped, 6 cloves garlic, chopped, and more.

Yes, Eggplant Stuffed With Tuna And Bulgur 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.

Eggplant Stuffed With Tuna And Bulgur

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