Spanish Tuna-Stuffed Aubergines | Juicy Baked Dish

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Wash the aubergines, trim the stems, and halve them lengthwise. Carefully score the cut surface in a criss-cross pattern with a knife, taking care to keep the skin intact. Season lightly with salt, brush with 20 ml of extra virgin olive oil, then place them cut-side up on the baking tray and bake for 20-25 minutes until the flesh is completely tender.

While the aubergines are roasting, prepare the remaining ingredients for the filling: finely dice the onion and crush the garlic cloves. Drain the canned tuna.

In a deep frying pan, heat 20 ml of extra virgin olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then add the crushed garlic and cook for another half a minute until fragrant.