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Stuffed Eggplant With Tuna Fish


Stuffed Eggplant With Tuna Fish

Easy, fast and extremely tasty meal.


4 eggplants
2 onions
6 tablespoons of tomato sauce
200 g of canned tuna
200 g of yellow cheese
250-300 ml of ready-made Bechamel sauce
4-5 cloves of garlic
olive oil


Eggplants are cut into two lengthwise and the inside is carved.

Pour olive oil on carved eggplants and bake for 20 minutes in a pre-heated oven at 160 C.

Onion, garlic and the inside of the eggplants are finely chopped and suffocated with little oil.

Tomato sauce and some cheese are added and mixed well.

Remove from the hot plate and add the well-drained tuna, flavor with salt.

The mixture is mixed with bechamel and the eggplants are filled with it.

Sprinkle with the remaining cheese and bake until cheese melts and turns brownish.

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