Aubergines Stuffed with Tuna

Ingredients

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250g eggplant
60g tuna
40g crème fraîche (35% MG)
20g shallot
15g grated Gruyère cheese
Chives at Will

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Procedure to follow

Preheat your oven to 180°.

Cut the eggplant in half lengthwise, then square its flesh with the tip of a knife. Lightly salt and pepper.

Form two foil papillotes and cook your eggplant in the oven for about thirty minutes.

In a salad bowl, combine tuna, crème fraîche, shallot, Gruyère and spices.

Empty the inside of your eggplant halves with a small spoon and add the flesh to your preparation. Mix everything well and top the eggplant shells with your mixture.

Bake again for about fifteen minutes.

Calories and macros

327 kcal, 24 g protein, 9 g carbohydrates, 19 g fat - fiber: 8 g

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