Looking for a light, protein-packed dish that’s both comforting and easy to prepare? These baked eggplant rolls with tuna, tomato, and cheese are the perfect solution. Whether you’re cooking for a family dinner or meal prepping for the week, this Mediterranean-inspired recipe is simple, satisfying, and packed with flavor.
Ingredients
To make these eggplant roll-ups, you’ll need:
- 1 large eggplant or 2 medium-sized eggplants
- 3 cans of tuna (well drained)
- 2 hard-boiled eggs
- 400g of homemade-style tomato sauce
- 100g of grated Deliart Mahon semi-cured cheese (or your favorite melting cheese)
- Salt and black pepper to taste
How to Make Eggplant Rolls
Step 1: Preheat the oven
Start by preheating your oven to 180°C (350°F), with heat from both top and bottom.
Step 2: Prepare the eggplant slices
Using a mandoline or a sharp knife, cut the eggplant into very thin slices lengthwise. They should be flexible but not tear easily.
Step 3: Precook the eggplant
Arrange the slices on a plate and microwave them in batches for about 10 minutes. This step helps soften the eggplant, making it easier to roll. Repeat until all slices are precooked.
Step 4: Make the tuna filling
In a mixing bowl, combine the drained tuna, chopped hard-boiled eggs, and most of the tomato sauce (save a bit for topping). Mix until well combined. Add salt and pepper to taste.
Step 5: Assemble the rolls
Take a slice of eggplant, place a spoonful of the tuna mixture at one end, and roll it up tightly to form a cylinder. Don’t overfill to avoid spilling. Repeat until all the slices are filled and rolled.
Step 6: Bake the eggplant rolls
Place the eggplant rolls in a baking dish. Spoon the remaining tomato sauce on top and sprinkle generously with grated Mahon cheese.
Step 7: Grill and serve
Bake under the grill for about 5 minutes or until the cheese is melted and golden. Serve hot and enjoy—just be careful not to burn your mouth!
Why You’ll Love These Eggplant Rolls
These stuffed eggplant rolls with tuna are:
- Low-carb and gluten-free
- Rich in protein from tuna and eggs
- Easy to prepare ahead of time
- A great way to use up leftover tomato sauce
Perfect as a main dish or even a side for a larger meal, this recipe is a delicious way to enjoy the humble eggplant in a new form.
Tips & Variations
- Substitute the tuna with shredded chicken or sautéed vegetables for a different twist.
- Try Manchego, Murcia al Vino, or a plant-based cheese alternative if you prefer.
- Add fresh basil or oregano for an herbal touch.
