Wash the aubergines, halve them lengthways and score the flesh in a criss-cross pattern without cutting through the skin. Drizzle the halves with olive oil.
Bake the aubergines in the oven at 200 °C (180 °C fan) for 25–30 min, until the flesh is soft. Let them cool briefly so they're easier to handle.
Drain the tuna and slice the spring onions into thin rings. Carefully scrape out the soft aubergine flesh and chop it roughly.
Mix the aubergine flesh with the tuna, capers and spring onions. Season the filling to taste with lemon juice and spoon it back into the aubergine skins.
Bake the filled aubergines at 200 °C for 10 min, until everything is hot and lightly browned. This helps the flavours come together a little more.
Serve the aubergine boats straight from the oven. A green salad or some yoghurt with lemon juice goes well with them.
Good to know
When you want something simple, warm and filling in the evening, these aubergine boats are just right. They don't take much effort and still taste well rounded and aromatic.
Swaps
Tuna → tinned salmon (also provides protein, plus more omega-3 fatty acids). Capers → chopped olives (similar savoury flavour and monounsaturated fats). Spring onions → red onion (also contains fibre and sulphur-containing plant compounds). Olive oil → avocado oil (also provides mostly monounsaturated fats).
Allergens
Contains fish. Well suited to children if you adjust the amount of capers; during pregnancy, tuna is only sensible in moderate amounts because of its mercury content.
