Tuna-Stuffed Eggplant using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the Mediterranean with this delightful dish of eggplant stuffed with tuna – a culinary hug that warms the soul! Originating from coastal regions where the sea meets the land, this recipe is a beautiful marriage of flavors, bringing together the earthiness of eggplant and the briny goodness of tuna. Fun fact: Did you know that eggplants are technically berries? That’s right! These vibrant purple beauties were once considered a symbol of madness in the Middle Ages. But fear not, there's nothing crazy about this dish – it's a deliciously healthy option that will impress your guests and make your taste buds dance. So grab your apron and let’s stuff some eggplants, shall we?
Ingredients
- 3 Eggplant
- 40 g Olive oil
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 1 Onion
- 1 Canned tuna
- 200 g Tomato coulis
- 50 g Grated emmental
Steps
Eggplant Shells
- Cut in two, and add 2 eggplant in a container.
- Scoop out the pulp and reserve it.
- Brush 20 g of olive oil on a plate.
- Sprinkle 1 pinch(es) of salt, 1 pinch(es) of pepper on the plate.
- Place the vapor kit.
- Place the eggplant shells in the vapor dish.
Tuna Stuffing
- Add 1 onion, 1 eggplant in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Drain, and add 1 canned tuna in the food processor bowl.
- Add 200 g of tomato coulis, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Setaside the preparation content in a bowl let cool.
Final Preparation
- Preheat the oven at 180°C.
- Fill each eggplant shell with the tuna mixture.
- Sprinkle 50 g of grated emmental on the plate.
- Place the vapor kit.
- Mix manual: 20:00min / 100°C / Speed 1.
- Transfer the eggplant to an ovenproof dish.
- Cook in the oven at 180°C.
- Serve Hot.
