in Recipes

Eggplant Filled with Tuna and Pepper Rice

Spread the love

Eggplant Filled with Tuna and Pepper Rice

The perfect eggplant filled with tuna and pepper rice recipe with a picture and simple step-by-step instructions.

  • 1 St Aubergine
  • 1 Can Drained canned tuna
  • 1 St Red peppers
  • 125 g Mozzarella minis
  • 1 Cup Rice cooked hard
  1. Preheat the oven to 200 °, place the peppers on the grid and bake until they turn brown
  2. Halve the eggplant, scrape out the inside, place in salt water for 30 minutes to remove the bitter substances
  3. Peel the skin off the peppers, finely dice the peppers
  4. Mix the rice, drained tuna and diced paprika
  5. Drain the eggplant halves and pat dry.
  6. Fill the eggplant halves with the rice, tuna and paprika mixture and top with halved mozza minis
  7. Gratinate at 150 ° for 45 minutes
Dinner
European
eggplant filled with tuna and pepper rice

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Spicy Pork Fillet Skewers with Bacon and Lettuce

Fish: Grilled Shrimp Skewers with Colorful Vegetable Salad