Maruzzella tonhallal töltött kis padlizsánhajók

Small eggplants boats stuffed with Maruzzella Tuna

(Serves 4, 20′ minutes, easy)


  • 4 small long eggplants
  • 200 g cherry tomatoes
  • 100 g Maruzzella Pink Tuna fillets
  • 60 g fresh breadcrumbs
  • 1 tablespoon pine nuts
  • 1 Tropea onion
  • marjoram

How to prepare:

Cut the eggplants in half lengthwise and cook them in boiling salted water for 3-4 minutes with the cut part facing upwards. Drain on a cutting board and scoop out the flesh to make 8 boats 1 cm thick.

Chop the pulp and sauté it in the pan with oil and onion for a few minutes. After letting it cool, add the Maruzzella Tuna fillets, the bread and cherry tomatoes cut into small pieces, the pine nuts and season with marjoram.

Fill the boats and place them on a baking sheet with a drizzle of extra virgin olive oil and bake at 170°C for 30 minutes. Garnish with marjoram.

The eggplant boats can be eaten hot or cold.