Eating canned tuna is a wonderful way to get your omega-3s. These tuna-stuffed brinjal boats are a lovely, light summer evening meal – and budget-friendly too!

SERVES 4

INGREDIENTS
2 large brinjals, halved lengthways
1 tbsp vegetable oil
170g tin tuna, drained and flaked
160g cherry tomatoes, halved
2 carrots, peeled and diced
2 large spinach leaves, stalks removed and finely chopped
2 garlic cloves, peeled and crushed
50g Kalamata olives, pitted and roughly chopped
1 tbsp olive oil
1 tbsp chopped parsley
Zest and juice of 1 lemon, some zest reserved to garnish
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Place the brinjals skin-side down on a baking tray, score the flesh and brush with vegetable oil. Bake for 35 minutes, or until cooked.
3. Remove the brinjals from the oven. Cut a shallow 1 cm border around the inside of each half, then scoop out the flesh.
4. In a small bowl, combine the brinjal flesh with the remaining ingredients and season. Spoon the mixture back into the brinjal shells.
5. Return the stuffed brinjals to the oven and bake for another 20 minutes, or until golden. Garnish with lemon zest before serving.