Stuffed Aubergines with Tuna and Rice

Name: Stuffed Aubergines with Tuna and Rice
Prep time: 10 min
Cook time: 12 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 Aubergine; 1 Can of tuna; Cooked brown rice; 2 Eggs; Tomato sauce with no added sugar; Garlic powder; Oregano; 4 Anchovy fillets (optional)

Vegetables

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Today I'm making stuffed aubergines with rice and tuna, a simple recipe I cook right in the microwave without turning on the oven. I scoop out the aubergine flesh for the filling and combine it with cooked brown rice, tuna, tomato, and egg. The tomato keeps it nice and juicy, while the garlic powder and oregano add that touch of flavour I love so much.

These rice-stuffed aubergines are a wonderful way to switch up your weekday meals and put together lunch for two. If you have leftover cooked brown rice in the fridge, this is a great chance to use it up. And if you enjoy bolder flavours, feel free to add the optional anchovies.

For other filling ideas, take a look at these chicken and rice stuffed aubergines or these rice and chickpea stuffed aubergines, two delicious rice-based alternatives.

Prep: 10 minCook: 12 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

1 Aubergine
1 Can of tuna
Cooked brown rice
2 Eggs
Tomato sauce with no added sugar
Garlic powder
Oregano
4 Anchovy fillets (optional)

Step by step

Method

1Wash and halve the aubergine, then make a few criss-cross cuts into the flesh.
2Microwave for 5 minutes until tender.
3Once tender, carefully scoop out the flesh so you don't burn yourself, chop it up, and set the skins aside.
4In a microwave-safe dish, combine the chopped aubergine flesh, the drained tuna, and the cooked rice, then microwave for 3 minutes.
5Separate the egg yolks from the whites.
6Once the filling is hot, spoon the mixture back into the aubergine skins.
7Pour the egg whites over the top and add a teaspoon of tomato sauce onto each half.
8Season with garlic powder and oregano to taste.
9Return to the microwave for 3 minutes.
10Add the egg yolks and chopped anchovies on top, then cook for 1 more minute.
11All done! Our stuffed aubergines with tuna and rice are ready to enjoy.

Frequently asked questions

Can I use white rice instead of brown rice?

Yes, you can swap it for cooked white rice. Just make sure it is well drained and not overcooked so the filling keeps a pleasant texture.

How long do these tuna and rice stuffed aubergines keep in the fridge?

Store them in an airtight container in the fridge within an hour of cooking, and eat them within 24 hours. Because they contain cooked rice, avoid leaving them at room temperature and reheat them only once, until piping hot throughout.

Are the anchovies necessary for the filling?

No, the anchovies are completely optional; the tuna, tomato, garlic, and oregano already give it plenty of flavour. If you do add them, taste the filling before adding any salt, as anchovies bring quite a bit of their own.