Page 91 - The Mediterranean Refresh

Serves: 4 Eggplant is an extremely versatile vegetable and is the
hero of so many Mediterranean dishes, just like this one.
While there are many stuffed-eggplant recipes (and why
not—who doesn’t like a stuffed eggplant?), we love what
LUNCH we have created with this one. Using tuna and anchovies
boosts this dish’s nutritional profile and its flavor, which is
then balanced out beautifully with the feta cheese, capers
and olives. If you are after a vegetarian option, replace the
THE MEDITERRANEAN REFRESH Tuna-Stuffed Eggplants
anchovies and tuna with cooked chickpeas or cannellini
beans that have been roughly chopped.

INGREDIENTS

2 large eggplants INSTRUCTIONS
1. Preheat the oven to 375°F.
1–2 tsp. coarsely 2. Cut the eggplants in half lengthwise and scoop
ground sea salt
out the flesh, leaving a ½" shell. Finely dice the
¼ cup olive oil pulp, sprinkle well with salt and place in a
2 tomatoes, diced colander set in the sink.

1½ cups fresh bread 3. Sprinkle the insides of the eggplant shells with
crumbs salt and place them cut side down on a paper

7 oz. canned tuna in towel. Allow the eggplant pulp and shells to drain
water, drained for 30 minutes.
6 anchovy fillets, 4. Heat the olive oil in a large skillet over high heat.
finely chopped Add the well-drained eggplant pulp and cook until
½ cup finely minced lightly browned. Add the tomatoes and stir until
black olives the liquid is evaporated, about 12 minutes.
2 tbsp. minced capers 5. Add the bread crumbs, tuna, anchovies, olives,

1 tbsp. finely chopped capers, basil and parsley. Cook the mixture for
basil 2 more minutes.
1 tbsp. chopped 6. Place the eggplant shells in a foil-lined baking
Italian parsley dish. Divide the eggplant-tomato mixture among
½ cup grated the shells and sprinkle over the grated mozzarella
mozzarella cheese cheese and crumbled feta cheese. Place in the
½ cup crumbled feta oven and bake for 1 hour. Serve hot and crispy!
cheese

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