Ingredients
- 4 aubergines;
- 1 egg;
- 150 g mozzarella in pieces;
- 200 g tuna au naturel;
- 200 g minced meat;
- Parmesan cheese to taste;
- Capers to taste;
- Salt to taste;
- Pepper to taste;
- L’Equilibrato EVO oil;
- Chopped parsley to taste;
Procedure:
- Wash the aubergines and cut them in half lengthways. Remove the pulp from the aubergines by making incisions and then digging them out with a spoon.
- Cut the aubergine flesh into cubes. Put L’Equilibrato EVO oil, the minced meat and the diced aubergine in a frying pan with 60 g oil.
- Cook over a medium heat and leave to cool.
- In the meantime, place the drained aubergines in a non-stick baking dish and bake in the oven for about 30 minutes at 180° ventilated.
- Add the Parmesan cheese, tuna, egg, parsley and pepper to the mixture. Mix and proceed by filling the aubergines.
- Place the stuffed aubergine halves back into the baking dish, finishing with a sprinkling of Parmesan cheese and a drizzle of oil. Bake at 180° for 20 minutes in a ventilated oven.