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Berenjenas rellenas de queso cremoso, atún y cebolla

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:

  1. Empty the eggplant stockings, being careful not to break the skin. Chop the eggplant meat.
  2. Take the part of the shell and put it in the oven at 100ºC, with a little salt and a little oil inside.
  3. 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.
  4. 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.