These eggplants stuffed with tuna are an easy, healthy and very rich way to eat eggplants.

An original way of eating eggplants that mine have loved. When I said they were aubergines stuffed with tuna, they fell apart: eggplants with tuna? And why not with meat? But that day I had run out of time and I had canned tuna so I left for them.

They were delicious and the result was that I should have prepared more because we would have eaten the next day again, so do not hesitate and do more because I tell you that you will not have enough.

The secret? Good ingredients and some grated Grana Padano cheese that gives them a lot of personality.


  • 2 eggplants ⠀
    2 cans of natural tuna (you can use the one you want but natural is lighter)
  • 1 small can of olives (mine stuffed with anchovy)
  • 2 hard boiled eggs
  • a little salt
  • 150 g homemade tomato sauce
  • 90 g grated grana padano cheese
  • 30 g grated melting cheese


Cut the aubergines in half and with the tip of a knife, make some cuts diagonally. We place them in a strong oven. Drizzle with a little olive oil and cover with plenty of grated Parmesan cheese.

Put in the oven until tender (about 20 minutes) or microwaved (about 10 minutes).

After this time, with the help of a spoon empty the inside of the eggplants, reserving their meat in a bowl.

Cook and chop the eggs. Chop the olives as well. In a bowl crumble the tuna and add the chopped hard-boiled egg, olives and eggplant meat. Mix and add the tomato sauce and mix well until all the ingredients are well integrated.

Fill the inside of the aubergines and cover with the Grana Padano cheese and a little grated cheese to melt.

Grill for a few minutes until the cheese has melted. Serve hot with a little chopped parsley on top.

Tips and Tricks

  • It looks great also with zucchini
  • You can leave them made from the previous day and give them a touch of micro or oven before eating them. ⠀
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Rations 2

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