Tuna and potato is such a great combo, even better as stuffing for aubergines. There is no need to have valuable tuna fillets, simple tinned tuna in olive oil or water it’s just happy here.
Serves 4, Preparation time 20 mins, Cooking time about 50 mins
- 4 medium aubergines
- 3 medium potatoes
- 50 g grated Provolone cheese
- Dried oregano, 1 tablespoon
- Black Pitted Olives, to taste
- Capers, a bunch
- 250 g tinned tuna in olive oil or water
- EVOO Extra Virgin Olive Oil, to taste
- salt and pepper, to taste
Cut aubergines in half lengthwise, cut the flesh about 1 cm from the peel with a small knife; remove the flesh with a spoon and cut it into little cubes.
Salt the empty part of aubergines, a drizzle of Evoo, put them on a plate lined with baking paper, bake them in the oven to 200 C for 15 minutes then remove from the oven.
Meantime peel and dice potatoes, black olives into little rounds, draining tinned tuna, dice Provolone cheese and chop up aubergine flesh with a knife. Keep aside some diced Provolone.
Add and mix everything together by adding capers, season with Evoo to taste, salt and pepper, dried oregano.
Fill each half aubergine with mixture. Sprinkle a little more oil and bake in the oven to 180° for about 50 minutes.
Five minutes before the end of the cooking time, add diced Provolone you kept aside. Allow the cheese to melt completely and brown slightly.
Allow to cool down a bit before serving.