Stuffed Eggplant

Expats.cz Weekend Recipe - this week by Ingrid

Expats.cz Staff Jason Pirodsky

Written by Expats.cz Staff,  Jason Pirodsky Published on 27.01.2011 10:15:42 (updated on 27.01.2011) Reading time: 2 minutes

Food & Drink

Expats.cz Team members share the best recipes for you to try over the weekend. 

Stuffed Eggplant

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by Ingrid

Why I like this recipe:
“When I get home from work, I like to eat something tasty and easy to prepare. My choice for today is aubergine filled with tuna and topped with melted mozzarella. I learned this recipe from my Spanish boyfriend.”

Preparation time
30 minutes

Baking time
20 minutes

Serves
2 people

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Ingredients

Mid-size eggplant (aubergine)
1 Onion
1 Fresh parsley
1 Can of tuna
Olive oil
Salt
Black pepper
Mozzarella

Preparation method


Cut the eggplant into 2 halves. Remove the pulp and cut into small pieces.

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Choose a pan, ideally a deep one. Fry the onion with olive oil until golden and add the aubergine pulp.

Mix and fry together. Add salt, black pepper, and chopped parsley.

When the eggplant is soft, add the tuna and mix it together. Let it cook for at least 10 minutes.

While the mixture is cooking. Prepare the mozzarella and turn on the oven.

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After 10 minutes, fill the eggplant halves with the tuna mixture, top it with mozzarella, and put it inside the oven.


Bake for approx. 10 minutes until the cheese is nicely melted.


Enjoy with a black olive & tomato salad and fresh French baguette. 

Dobrú chuť!

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***

Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

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Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina

 

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