Aubergines Stuffed with Creamy Bonito Tuna

Here are the ingredients

• 3 small aubergines
• 1 white onion
• 2 garlic cloves
• Extra virgin olive oil
• 3 canned bonito tuna fillets
• 1 tub of cream cheese
• Ground black pepper

Filling and baking

1. 1Cut the aubergines in half, score the flesh criss-cross, and bake face down for 25min at 180ºC.
2. 2Meanwhile, heat a drizzle of extra virgin olive oil in a frying pan and gently sauté the finely chopped onion.
3. 3Once it starts to soften, add the finely chopped garlic and fry everything gently.
4. 4Add the drained and flaked bonito tuna, stirring to combine.
5. 5Scoop out the flesh of the aubergines with a spoon, being careful not to tear the skins.
6. 6Chop the aubergine flesh finely and add it to the pan.
7. 7Season with pepper to taste.
8. 8Add the tub of cream cheese and mix well until you have a creamy filling.
9. 9Stuff the aubergines and bake for 8-10min.

Notes and tips

1. 1You can cook them in the microwave, but they don't have the same flavor.
2. 2They are not bitter at all.
3. 3The only swap I'd make for the cream cheese in this recipe is processed cheese triangles, or for a different variation that shifts the flavor profile, crumbled feta.
4. 4We don't add salt because the bonito, although delicate, already brings enough seasoning.
5. 5You can use regular tuna if you like; it will give a stronger flavor.