Roasted Eggplant with Tuna and Ricotta

Creamy roasted eggplant topped with chunks of yellowfin tuna, creamy ricotta and fresh herbs is a show stopper. Anyone who dives into this dish will be asking for seconds!

45 Minutes Total Time

2-4 Servings


  • 2 medium eggplants
  • Olive oil, for brushing
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • 1/2 cup tomato sauce
  • 1/4 cup ricotta
  • 5 oz. can Genova Yellowfin Tuna in Olive Oil
  • 1 Tablespoon capers, drained
  • 1/4 cup fresh mint, roughly chopped (or other preferred fresh herbs – basil, Italian parsley, etc.)


  1. Preheat oven to 425°F. Cut eggplant in half and score 1/2” deep. Brush liberally with olive oil, then season with salt and pepper.
  2. Roast at 425°F for 25-35 minutes or until light brown and soft.
  3. Divide the tomato sauce over each cooked eggplant half, then the ricotta, and then the tuna pieces. Sprinkle the capers over each half, and season with additional salt & pepper. Brush with olive oil again and return to the oven.
  4. Roast for 5 minutes more or until toppings are heated through.
  5. Top with the chopped mint and serve.


Find Genova Seafood in stores and online.