EGGPLANT STUFFED WITH TUNA AND BULGUR

Steps:

• Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. 100 g of the scooped out flesh chop in a food processor. Set aside.
• Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 ° C. Remove from the oven, set aside.
• Sauté onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.
• Add sliced green peppers, sauté for 5 minutes until tender.
• Add tuna chunks and cooked bulgur. Break down larger tuna chunks, stir the mixture to combine. Add thyme and basil leaves, sea salt, pepper and lemon zest, mix to combine.
• Stuff evenly the scooped out eggplant halves with the tuna and bulgur mixture. Sprinkle with grated Parmesan cheese and the remaining olive oil. Bake in the oven at 200°C for about 10 minutes until cheese becomes golden-brown.