Stuffed Eggplant with Tuna & Herbs

• 3 Graffiti eggplant, cut in half lengthways
• 2 tbs olive oil
• 1 onion, diced
• 185g can tuna, drained, flaked
• ½ cup fresh breadcrumbs
• ¼ cup fresh oregano, chopped
• 1 tbs fresh chives, chopped
• 1 lemon, rind finely grated
• 2 cloves garlic, crushed
• 2 eggs
• ⅓ cup parmesan cheese, grated
• 1 cup Italian tomato pasta sauce
• Fresh chopped chives, to serve

1. Pre-heat oven to 180°. Lightly grease an oven tray.
2. Scoop out the eggplant flesh, leaving about a 1cm shell. Dice the flesh and set aside.
3. Place the eggplant shells cut side up on prepared oven tray. Drizzle with 1 tbs of the oil, season with salt and pepper and bake for 20 minutes or until they start to soften.
4. Meanwhile in a large fry-pan sauté onion for 2-3 minutes. Add eggplant flesh and cook for 10 minutes or until golden. Remove from the heat and transfer into a large mixing bowl.
5. Add to the mixture the tuna, breadcrumbs, oregano, chives, 1 tsp of the lemon rind, garlic and eggs. Mix well.
6. Spoon the tuna mixture into the warm eggplant shells, sprinkle with parmesan and bake for 35 minute or until golden.
7. While the eggplant is baking, heat the pasta sauce in a saucepan over a medium heat or in the microwave.
8. To serve, sprinkle eggplant with chives and a drizzle of the pasta sauce.