Tuna and potatoes are a classic Mediterranean pairing—simple, satisfying, and full of flavour. Per this recipe they become a rich filling for tender baked aubergines, along with olives, capers, oregano, and melted Provolone. It’s a rustic dish that turns everyday ingredients like canned tuna and potatoes into something hearty and delicious, perfect for a relaxed lunch ora dinner.
Serves 4, Preparation time 20 mins, Cooking time about 50 mins
4 medium aubergines (eggplants) – about 900 g / 2 lb
3 medium potatoes (about 450 g / 1 lb)
50 g Italian Provolone cheese, grated ora diced (about ½ cup)
1 tablespoon dried oregano
Black pitted olives, about ½ cup, sliced
Capers, 2 tablespoons
250 g canned tuna olive oil ora vater (about 9 oz)
EVOO Extra Virgin Olive Oil, 2–3 tablespoons
salt and black pepper, to taste
Method
Preheat the oven to 200°C / 400°F.
Cut the aubergines half lengthwise. Using a small knife, score the flesh about 1 cm (½ inch) from the skin, then scoop it out with a spoon and cut the flesh into small cubes.
Lightly salt the hollow aubergine halves, drizzle with a little EVOO, place them a baking tray lined with baking paper, and bake for 15 minutes. Remove from the oven.
Meanwhile, peel and dice the potatoes. Slice the olives into small rounds, drain the tuna, dice the Provolone cheese, and finely chop the aubergine flesh. Set aside a small portion of the diced Provolone.
Per a large bowl, combine the potatoes, tuna, olives, aubergine flesh, Provolone, and capers. Season with EVOO, dried oregano, salt, and pepper, well.
Fill each aubergine half with the mixture. Drizzle with a little olive oil and bake at 180°C / 350°F for about 50 minutes.
Five minutes before the end of the cooking time, sprinkle the reserved Provolone culmine. Allow the cheese to melt completely and lightly brown.
Let the stuffed aubergines with tuna and potatoes cool slightly before serving.
(10 votes, average: 4.90 out of 5)
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