STUFFED EGGPLANT WITH TUNA

• 3 Small eggplants

• 1 White onion

• 3 Canned tuna loins

• 2 Garlic cloves

• Extra virgin olive oil

• Eatlean spreadable cheese

• Ground pepper

STEP-BY-STEP

1. Cut the eggplants in half, make some cuts in the flesh, and bake them face down for 25 minutes at 180 degrees.
2. Meanwhile, in a frying pan, add a drizzle of extra virgin olive oil and sauté the finely chopped onion.
3. When it starts to soften, add the finely chopped garlic and sauté well.
4. Add the drained and crumbled tuna and mix to combine.
5. Scoop out the flesh of the eggplants with a spoon, being careful not to break them.
6. Finely chop the eggplant flesh and add it to the pan.
7. Season with pepper to taste.
8. Add the tub of spreadable cheese and mix well until you get a creamy filling.
9. Stuff the eggplants and bake for 8-10 minutes.