Rice and Tuna Stuffed Auberergines

rice and tuna stuffed aubergines

Rice and Tuna Stuffed Auberergines

No ratings yet
Servings: 4
Calories: 389


  • 4 small aubergines
  • 3 tbsps olive oil
  • Salt and pepper
  • 1 small onion finely chopped
  • 1 clove garlic crushed
  • 6 tbsps cooked brown or wild rice
  • 1 tbsp mayonnaise
  • 7 oz can tuna drained and flaked
  • 4 to matoes skinned, seeded and chopped
  • 1 tsp chopped fresh parsley
  • 1 tsp curry powder


  • Cut the aubergines in half lengthways. Score the cut surfaces lightly, with a sharp knife, making sure that you do not break the skin. Brush lightly with 1 tsp of the oil and sprinkle with salt.
  • Place the aubergines on a lightly greased baking sheet and cook in a preheated oven, 190°C/375°F/ Gas Mark 5, for 15 minutes. Allow to cool slightly
  • Scoop the flesh carefully from each half aubergine, leaving about 0.5cm (1/4 inch) around the edge, to form a shell. Chop the flesh.
  • Fry the onion in the remaining 2 tbsps of the olive oil. Add the garlic and the chopped aubergine flesh. Cook for 2 minutes, then stir in the rice, mayonnaise, tuna, tomatoes, parsley and seasonings. Mix together thoroughly
  • Divide the rice mixture equally between the aubergine shells. Place the filled aubergines in an ovenproof dish and bake for 25 minutes.
Calories: 389 kcal
Carbohydrates: 51 g
Protein: 19 g
Fat: 15g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 163 mg
Potassium: 1576 mg
Fiber: 17 g
Sugar: 21 g
Vitamin A: 1172 IU
Vitamin C: 29 mg
Calcium: 77 mg
Iron: 3 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating