Tuna Stuffed Eggplants with Bechamel: A Must-Try Mediterranean Dish

With the arrival of eggplant season, there is no better time to appreciate this vegetable's unique flavour and remarkable versatility in the kitchen.

One dish that truly exemplifies these qualities is stuffed eggplants, a classic of Spanish cuisine that harmoniously combines the tender texture of eggplant with the distinctive taste of tuna, a well-crafted sofrito, and the creaminess of homemade béchamel.

This recipe is perfectly suited for a family meal or a special dinner, and I assure you it will leave a lasting impression on your guests. Although it may appear complex at first, carefully following the steps will make it come together beautifully.

Without further ado, I present to you a tuna version of the stuffed eggplants my mother used to prepare for us during our childhood.

I hope it brings you as much joy as it has brought to my family.

Tuna Stuffed Eggplants Recipe

• Preparation time: 15 min
• Cooking time: 50 min
• Total time: 60 min

Ingredients for 4 people

1. 2 large eggplants
2. 250 g / 1/2 lb / 8 0z Tuna in olive oil
3. 1 large onion in brunoise
4. 1 red bell pepper in brunoise
5. 2 garlic cloves minced
6. 200 ml (3/4 cup) Homade tomato sauce
7. Salt and pepper to taste
8. 60 ml (1/4 cup) extra virgin olive oil
9. 1 tablespoon of dry oregano
10. A few cilantro leaves, hand-chopped

For the bechamel

1. 600 ml / 2 1/2 cups milk
2. 50 g / 3 1/2 tablespoons butter
3. 50 g / 1/3 cup wheat flour
4. Salt to taste
5. 1 teaspoon ground nutmeg

Method

• Wash the eggplants and cut them in half lengthwise. Scoop out the pulp using a knife or spoon, leaving the skin intact to fill later. The flesh should be cut into large cubes.
• Make crisscross cuts in the pulp still inside the eggplant, without breaking the skin, then scoop out the cubes with a spoon. These cuts will also help the eggplant cook evenly in the oven.

Preparing the eggplants

• In a large pan, pour a good amount of extra virgin olive oil and heat it over high fire. When the oil is hot, add the eggplant cubes, and season with salt and pepper.
• Sauté for about 5 minutes or until they begin to brown, then lower the heat and cook for an additional 10 minutes or until the eggplant is soft.
• Remove the eggplant from the pan and set it aside.

Sautéing the eggplant

• Pour another splash of olive oil into the pan and heat it over medium fire. Place the garlic and cook for a few minutes, be careful not to burn it.
• Add the onion and red bell pepper when the garlic starts to colour. Then put the oregano and coriander in it. Cook over low heat for about 15 minutes, or until the vegetables are soft and golden.

Preparing the sofrito

• Put the eggplant back pulp into the pan, sauté lightly, and place the tomato sauce. Cook everything together for a few more minutes.
• Turn off the heat and add the tuna. Break the tuna into small pieces with a spatula or fork and the stuffing will be ready.

• Stuff the eggplant halves with the prepared mixture, using a spoon or spatula. Let the eggplants rest while you preheat the oven to 220°C (430°F) and prepare the bechamel.

Preparing the Bechamel

• In a saucepan, melt the butter over medium heat. Add the sifted flour, and cook for about 3 minutes to form a roux. Then, gradually add the warmed milk, stirring constantly to prevent lumps from forming.
• Once all the milk is incorporated, add salt and nutmeg. Cook until the bechamel thickens to your liking, then remove from heat.

• Place the eggplants on a baking tray lined with parchment paper and cover the stuffed eggplants with the bechamel.

• Grate some cheese on top and bake for about 20 minutes or until the cheese is golden brown.

Serve the stuffed eggplants hot and enjoy this delicious Mediterranean dish. Thank you for reading this recipe!

Click the picture and watch the video-recipe

I look forward to seeing you in the next article with more delicious ideas!

Have a tasty day!