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Barchette of eggplant stuffed with tuna

ingredients

servings

2

Tuna in oil

160 grams

Aubergine

1 unit

Iodized salt

to taste

Pepper

to taste

Grated Parmesan cheese

1 cup

Breadcrumbs

3 spoons

Cheese slices

2 unit

Peas

2 cups

Cherry tomatoes

8 unit

second courses from Italy

Barchette of eggplant stuffed with tuna

Barchette of eggplant stuffed with tuna

with gluten with fish with lactose source of B vitamins high in iron high in calcium source of C vitamins source of D vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Barchette of eggplant stuffed with tuna

A second rich and tasty for not always serve the meat!

Barchette of eggplant stuffed with tuna step 1

step 1

Wash the eggplant and cut horizontally internally empty it and place it in a baking pan.

Barchette of eggplant stuffed with tuna step 2

step 2

In a pan with a little oil, to cook the eggplant filling that will have been made into small pieces. Boil the peas.

Barchette of eggplant stuffed with tuna step 3

step 3

In a bowl pour the drained tuna, eggplant into pieces, a pinch of salt, pepper, a bit of Parmesan, the chopped slices, peas and stir.

Barchette of eggplant stuffed with tuna step 4

step 4

Fill the eggplant boat with this compound. Garnish with the chopped cherry tomatoes and sprinkle with bread crumbs. Bake in oven at 180 for about 20 min.

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