Eggplant stuffed with tuna, Ada Parellada's recipe

The chef of the Semproniana restaurant Ada Parellada prepares for us an eggplant stuffed with tuna.

• Ingredients:4 large eggplants
• 300 g of canned tuna
• 1 large onion
• 150 g of fried tomato sauce
• 200 g of shredded cheese (or a cheese that melts well)
• Oil
• Salt
• Preparation:We cut the eggplants lengthwise and score them with a sharp knife. Drizzle with oil and salt. Bake for 40 minutes at 180°C.
• In the pan, we slowly sauté the chopped onion with a good splash of oil for about ten minutes. We add the fried tomato sauce and continue cooking for another ten minutes. It should be well reduced.
• We remove the pulp from the eggplants and mix it with the onion and tomato sofrito.
• We add the drained tuna and mix everything together. We stuff the eggplant skins, cover with the shredded cheese and broil it in the oven for five minutes.