Ingredients
2 eggplant
1 onion
6 tbsp tomato sauce
100 g canned tuna
150 g cheese
250-300 ml ready bechamel sauce
2 cloves garlic
salt
olive oil (sunflower oil)
Photo added on
Photo author
Aliana
Method
Eggplant is cut lengthwise in two and carving inside. The carved eggplants pour olive oil (sunflower oil) and bake 20 minutes in a preheated oven at 160C degrees. Onion, garlic and the inside of the eggplant finely and sauté them with a little oil. Add tomato sauce and some cheese and mix well. Get out of the heat and added well-drained tuna, seasoned with salt. The finished mixture is mixed with bechamel and filled eggplants. Sprinkle with remaining cheese and bake until cheese is browned.
Containers:
Difficulty
Easy
Tested
1 user
Comments
sounds very tempting! Love and eggplant and tuna, and snyatam to try the recipe these days!
Aliana, very glad that you liked the this recipe. I hope when you prepare to become your favorite.
How big are canned tuna and how is roughly bechamel?
rally again seduce me with great pictures! I look forward to your comments on the taste of the dish! :)
For us the combination of eggplant and tuna was brand new and napoznata. Me, my husband, my little nephew and one of the workers we liked. My son does not like, and the other worker eat his portion, but looked pretty sufferers: D. Nevi, I did a double dose and use two cans of tuna confit of 150 g after draining (175 g total). Bechamel made with 500 ml of milk and went all.
Aliana bravo dear, spravilasi is great. Far to the combination of eggplant and tuna for Nen was also new. Here in Spain, this dish is a tribute. Hevi, I use small cans, approx. 50 g one and 250-300 ml bechamel.