Indulge in these irresistible tuna-stuffed aubergines, a simple yet sensational dish that's bursting with flavour! Aubergines are packed with antioxidants, making this a delicious and healthy meal.
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Preheat your oven to 180°C (160°C fan/Gas Mark 4). Cut the aubergine in half lengthways. Score the flesh in a diagonal pattern, being careful not to cut through the skin. Sprinkle with salt and let it rest for a few minutes to draw out moisture. Pat dry with kitchen paper, then brush with 1 tablespoon of extra virgin olive oil.
Place the aubergine halves on a baking tray and roast in the preheated oven for 40 minutes, or until the flesh is very tender. Ensure it is cooked through.
Once the aubergine is cooked and slightly cooled, scoop out the flesh with a spoon, leaving a border of about 1cm around the skin. Place the scooped-out aubergine flesh in a bowl. Drain the bonito tuna, reserving a little of the extra virgin olive oil from the can. Add the tuna, chopped tomato, and the reserved tuna oil to the bowl with the aubergine flesh. Season with salt and black pepper to taste. Finely chop the fresh basil and stir it into the mixture.
Spoon the tuna and aubergine mixture back into the aubergine skins. Top each half with the grated mozzarella cheese.
Return the stuffed aubergines to the oven and gratinate for 5-6 minutes, or until the cheese is melted and golden brown.
Carefully remove from the oven and serve immediately. Garnish with extra fresh basil and a sprinkle of chilli flakes if desired.
For an extra flavour boost, add a pinch of dried oregano or a crushed garlic clove to the tuna filling.
If you don't have bonito tuna, regular tinned tuna in olive oil can be used as a substitute.
To prevent the aubergine from becoming watery, ensure you salt it and let it rest before roasting, then pat it dry.