Eggplants with tuna and quinoa

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Favorite ingredients, which when found in the same recipe, the result is amazing!

Ingredients

  • 4 eggplants
  • 3 ton yellowfinter of Alonissos or Kavala
  • 1 cup quinoa
  • 2 tablespoons garlic puree
  • 2 carrots grated on a grater
  • 2-3 fresh onions, finely chopped
  • 2 dried onions, finely chopped
  • Or a bunch of chopped dill
  • 1 pack crushed tomato
  • Olive oil
  • Salt Pepper

Yogurt béchamel  

  • 500g strained yogurt
  • 2 eggs
  • Nutmeg, salt and pepper
  • 200 gr kefalotyri

Directions

  1. Cut the aubergines lengthwise, remove their stalk and carve them crosswise carefully without cutting their skin.
  2. Put them in the pan and add olive oil, pepper, salt and a little sugar on top, and bake them upside down for about 40 minutes.
  3. Remove the aubergines from the oven, and with a spoon press on the place we have carved to make a slot to put the filling
  4. Saute our onions in a saucepan, then add the quinoa carrot and finally the tuna. Add the crushed tomatoes and add our herbs. Bring to a boil to homogenize our ingredients.
  5. With a spoon we fill our sockets and the eggplant and we add it yogurt béchamel on top with a spoon, and bake in the oven for 15 minutes until the béchamel and grated kefalotyri are golden brown.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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