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Tuna Stuffed Eggplant with Soy-Sesame Glaze

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Stuffed Eggplant with Soy-Sesame Glaze

Tuna Stuffed Eggplant with Soy-Sesame Glaze

A hearty tuna, brown rice and veggie filling gets baked into both sides of an eggplant and then topped with breadcrumbs. This makes a delicious, healthy meal all in one.

Prep Time: 1 hour
Servings: Serves 2


1 can or pouch (5 oz) Chunk Light Tuna in Water, drained

1 medium eggplant

1/2 cup cooked brown rice

1/2 cup red bell pepper, diced

1/2 small onion, diced

1 egg, beaten

1 tablespoon fresh basil, slivered

2 tablespoons sesame seeds

1/2 cup + 2 tablespoons dry breadcrumbs, divided (substitute gluten-free cracker crumbs if needed)

2 tablespoons sesame oil

1 tablespoon soy sauce

1 small clove garlic

2 teaspoons honey


Preheat oven to 350F. Slice the top off of the eggplant, then cut it in half from top to bottom to create two symmetrical sides. Starting about a half inch from the skin, scoop out the center around the whole length of each side (insides can be used in stir fries, soups, or pureed spreads). In a mixing bowl, combine the rice, pepper, onion, egg, tuna, basil, and sesame seeds, stirring to mix evenly. Place half of the mixture in each eggplant, pressing gently to pack. Sprinkle on bread crumbs and bake for 45 minutes until top is lightly browned and inside is heated through. Meanwhile, combine remaining Ingredients in a small food processor and pulse until smooth. Drizzle over eggplants when fully cooked.

Nutrition Information

For one serving (1 stuffed eggplant half): 451 Calories, Fat-22g (Saturated- 4g), Trans Fat- 0g, Cholesterol- 147mg, Sodium-690mg, Total Carbohydrate-45g, Fiber-13g, Sugars-15g, Protein-22g