Eggplants stuffed with cream cheese, tuna and onion
Preparation time: 50 minutes:
Ingredients (4 persons):
200 g of Creamy Cheese Hacendado (natural / light / fine herbs / tomato / blue)
2 Eggplants cut in half
1 chopped onion
4 cans of tuna in oil drained
Steps to follow:
- Empty the eggplant stockings, being careful not to break the skin. Chop the eggplant meat.
- Take the part of the shell and put it in the oven at 100ºC, with a little salt and a little oil inside.
- In a pan, poach the onion and meat of the eggplant with a pinch of salt. Then add in the pan the Hacendado Cream Cheese (natural / light / fine herbs / tomato / blue) until melted. Add the tuna and mix everything well.
- Fill the eggplants that were in the oven with the previous mixture and put them back for 10 minutes at 150 ° C in the oven.