Instructions

Once the eggplants are washed, chop them in the middle lengthwise. Make small rhomboidal cuts with a paring knife on the meat side. Season lightly and let it rest for some minutes to drain out the excess water. Bake it to 347º F. for 15 or 20 min. depending on eggplant ripeness.
Meanwhile, roast the eggplants, julienne onion and pepper and poach the whole over medium heat in a Magefesa Nova skillet. We can take advantage of the olive oil where tuna is canned. Remove the eggplants from the oven and empty the meat with the help of a spoon, try not to cut the peel. Add the chopped meat of the eggplant to the skillet, season and spice with oregano to taste; sauté over low heat for 4 or 5 minutes. Set apart and add the cheese, tuna and a couple of honey tablespoons to the skillet. Stuff the eggplants with the filling, cover with béchamel sauce and bake until grilled.
We can add grated cheese to make the grilling easier.

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