😍 Baked eggplant with tuna – This recipe will drive everyone crazy!

These warm, oven-fresh eggplants with tuna and juicy cherry tomatoes are pure Mediterranean love! Baked tenderly on the outside, filled with a spicy blend of tuna, garlic, fresh basil, and golden breadcrumbs on the inside—this dish combines savory flavor with sunny lightness. The roasted aromas from the oven meet the freshness of a crisp salad with feta, olives, and a squeeze of lemon. Whether as a light dinner or a summer highlight, this recipe warms the heart and indulges the senses. Let yourself be tempted by a touch of Italy on your plate! 🌿🍆🍅🐟

Ingredients:

For the eggplant with tuna filling:
• 2 eggplants
• 200 g (approx. 7 oz) canned tuna
• 15–20 cherry tomatoes
• 4 tbsp breadcrumbs + 2 tbsp for sprinkling
• 1 clove of garlic
• approx. 20 basil leaves
• 4 tbsp olive oil
• 2 tsp oregano
• Salt and freshly ground pepper

For the fresh salad:
• Romaine lettuce (or other leaf lettuce)
• 1 red bell pepper
• 10 cherry tomatoes
• 1 shallot
• 100 g (approx. 3.5 oz) feta
• 8–10 olives
• 1 tsp lemon juice
• 1 tbsp olive oil
• Freshly ground pepper