Tuna, Onion and Cream Cheese Stuffed Eggplants
Cream Cheese with Blue Cheese | Cream Cheese with Herbs | Low Fat Cream Cheese | Regular Cream Cheese
1. Scoop flesh from eggplant halves carefully. Chop the eggplant flesh.
2. Bake eggplant shells to 212 ºF/100 ºC with a pinch of salt and a dribble of olive oil.
3. Sauté the onion and eggplant flesh with a pinch of salt in a skillet. Add cream cheese till melted. Add tuna and mix well.
4. Spoon the mixture into eggplant, bake 10 minutes to 302 ºF/150 ºC.