Berenjenas Rellenas de Atún

Ingredients

• 2 large eggplants
• 2 cans canned tuna
• 2 medium tomatoes
• 1 medium onion
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 cup breadcrumbs
• 2 tablespoons parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup grated cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Sprinkle the insides with salt and let them sit for 15 minutes to draw out moisture.

3. 3

   While the eggplants are resting, finely chop the onion, garlic, and tomato. Heat 2 tablespoons of olive oil in a skillet over medium heat.

4. 4

   Add the chopped onion and garlic to the skillet. Sauté for about 5 minutes until the onion is translucent.

5. 5

   Stir in the chopped tomatoes and cook for an additional 5 minutes until the tomatoes soften.

6. 6

   Drain the canned tuna and add it to the skillet, breaking it up with a spoon. Mix in the chopped eggplant flesh, parsley, salt, and black pepper. Cook for another 5 minutes.

7. 7

   Remove the skillet from heat and stir in the breadcrumbs until the mixture is well combined.

8. 8

   Rinse the eggplants under cold water to remove excess salt, then pat them dry with a paper towel.

9. 9

   Place the eggplant halves on a baking sheet and brush the insides with the remaining 1 tablespoon of olive oil.

10. 10

    Fill each eggplant half with the tuna mixture, pressing down gently to pack it in.

11. 11

    Top each stuffed eggplant with grated cheese.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tops are golden brown.

13. 13

    Remove from the oven and let cool for a few minutes before serving.

14. 14

    Serve warm, garnished with additional parsley if desired.