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The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?
Wash and dry the eggplant(s), then cut in half lengthwise. Using a paring knife, cut a ¼ inch border around the inside of the eggplant, into its flesh. Using a spoon, gently scoop the flesh out of the eggplant and set aside. Try to maintain a ¼ inch thickness of eggplant in the “bowl” you are making. Place the two eggplant halves hollowed-out sides up in a roasting pan or baking dish, preferably lined with baking paper. It should look like this:
John Touhey | Aleteia
Drizzle with a little olive oil. Place the hollowed-out eggplants in the oven and bake for approximately 20 minutes or until tender. (Ovens vary wildly, so pay attention.)
While the eggplant is baking, dice the eggplant flesh into tiny cubes. Dice the onion and chop the garlic fine. Place 2 tablespoons of olive oil in pan, fry the onion and garlic for 1 minute on medium heat, then add the diced eggplant flesh. Cook on moderate-low heat for about 10 minutes, until tender. Eggplant absorbs oil, so if it starts sticking to the pan just add a little more oil.
Once the diced eggplant flesh is ready, place in a bowl. Drain the cans of tuna, flake the tuna, and add to the bowl. Break 2 eggs into the mixture. Add 1/3 cup parmesan cheese, ½ cup of breadcrumbs, and the herbs. Cut the olives into thirds and add these. Finally, chop two sprigs of parsley and add to the bowl. Mix it all up thoroughly.
Remove eggplant from oven. Spoon the filling into the warm shells. It should look like this:
John Touhey | Aleteia
Sprinkle the eggplants with the remaining parmesan cheese. Place in 360-degree oven and bake for about 35-40 minutes, or until golden brown.
Remove from oven, drizzle with some tomato sauce (if you made it), and garnish with the remaining sprig of parsley.
John Touhey | Aleteia
Continued below.
EGGPLANT STUFFED WITH TUNA
Ingredients (serves 2–4. Double the ingredients for each additional large eggplant.)- 1 large or 2 smaller eggplants (also known as aubergines)
- 2 cans of tuna fish
- 2 eggs
- 15 stuffed Spanish olives (the green ones with red pimentos sold in jars)
- ½ cup of breadcrumbs
- 1/2 cup of grated parmesan cheese
- 3 sprigs of parsley
- 1 small onion, 2 cloves garlic
- Seasoning – ½ teaspoon oregano, a dash of salt and pepper
- 2 tbsp of olive oil
Wash and dry the eggplant(s), then cut in half lengthwise. Using a paring knife, cut a ¼ inch border around the inside of the eggplant, into its flesh. Using a spoon, gently scoop the flesh out of the eggplant and set aside. Try to maintain a ¼ inch thickness of eggplant in the “bowl” you are making. Place the two eggplant halves hollowed-out sides up in a roasting pan or baking dish, preferably lined with baking paper. It should look like this:
John Touhey | Aleteia
Drizzle with a little olive oil. Place the hollowed-out eggplants in the oven and bake for approximately 20 minutes or until tender. (Ovens vary wildly, so pay attention.)
While the eggplant is baking, dice the eggplant flesh into tiny cubes. Dice the onion and chop the garlic fine. Place 2 tablespoons of olive oil in pan, fry the onion and garlic for 1 minute on medium heat, then add the diced eggplant flesh. Cook on moderate-low heat for about 10 minutes, until tender. Eggplant absorbs oil, so if it starts sticking to the pan just add a little more oil.
Once the diced eggplant flesh is ready, place in a bowl. Drain the cans of tuna, flake the tuna, and add to the bowl. Break 2 eggs into the mixture. Add 1/3 cup parmesan cheese, ½ cup of breadcrumbs, and the herbs. Cut the olives into thirds and add these. Finally, chop two sprigs of parsley and add to the bowl. Mix it all up thoroughly.
Remove eggplant from oven. Spoon the filling into the warm shells. It should look like this:
John Touhey | Aleteia
Sprinkle the eggplants with the remaining parmesan cheese. Place in 360-degree oven and bake for about 35-40 minutes, or until golden brown.
Remove from oven, drizzle with some tomato sauce (if you made it), and garnish with the remaining sprig of parsley.
John Touhey | Aleteia
Continued below.
Is this meatless meal too delicious for Lent?
The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?
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