Life tastes several times better with garlic and Nandos sauce.

I can eat Nandos sauce with everything. Ask anybody; that’s my first food preference that will probably come to their mind. Cottage cheese with pickles and peri-peri sauce. Mmmmm. (Don’t judge, I indulge in weird stuff.)

But not to dive into too many digressions – yep, I used both for this recipe. And it’s truly complete – what goes inside the eggplant could be successfully used with pasta, for instance. Spicy enough, with a bit of melted cheese on top – and it made me repeat it for lunch the next day. The dish doesn’t take much more than 45 minutes to make, but it’s worth it – for the eggplant and tuna. (And Nandos sauce).

Eggplant with Spicy Tomato and Tuna Stuffing

Serves 2 | Preparation time: ~45 mins

Ingredients

1 eggplant

150-200g mushrooms

1/2 can of chopped tomatoes

1 can of tuna in brine

1 tablespoon of mustard

2 tablespoons of medium peri-peri sauce

3 cloves of garlic, crushed

1 tablespoon of Provencal (mixed) herbs

salt and pepper to taste

4 tablespoons of grated cheese

1 tablespoon of olive oil

Preheat the oven to 200 Celsius degrees. Cut the eggplant in half and remove the flesh. Wrap the outside of the eggplant in aluminium foil and roast in the oven for about 25 minutes. Chop the eggplant flesh and mushrooms into small pieces. Preheat the olive oil in a pan, toss garlic in and fry until it’s lightly brown. Add the eggplant pieces and mushrooms; fry till they soften and lower the heat, stirring for about two additional minutes. Pour in the peri-peri sauce and tomatoes, add mustard and herbs – mix energically for about two minutes. Spice up with salt and pepper. Leave on the medium heat and cover, stirring occasionally. Drain tuna and add it to the sauce. The filling is ready when it becomes thick and the water evaporates.

Remove the eggplant halves from the oven and stuff them with the prepared sauce. Sprinkle them with cheese and return to the oven for 1-2 more minutes, till the cheese melts.

Serve alongside greek yoghurt mixed with garlic and mint – or barbecue sauce. Or both. A nice salad with vinaigrette can be a nice addition, too.

Kasia Kwasniewska

Editor in Chief

Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate whenever the opportunity arises. Cooks from time to time, and drinks far too much coffee to be a normal human being. Liked my work? Buy me a coffee!

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