Saturday 2 October 2010

Stuffed Tomato with Eggplant



We made twice this amount, to have 8 tomatoes.

4 medium tomatoes (or 2 beef tomatoes)
Filling:
1 onion, finely sliced
1 garlic clove, finely chopped
2 tbsp olive oil
1 eggplant, cut in cubes
2 tbsp parsley, chopped
1 tbsp basil, chopped
1/3 cup feta cheese, cut in cubes
1 slice day old Turkish bread (or French or Italian), without crust, crumbled
1 egg, beaten
1/2 tsp oregano
1/2 tsp crushed pepper
Salt
Pepper

Cut off the tops of the tomatoes using a small knife. Then spoon out the
inside of the tomatoes and cut them in small pieces, put aside.

Saute the onion with olive oil in a medium sized pan. Add the garlic. When
the smell comes out, add the tomato pieces and eggplant. Saute for about 10
minutes on medium low heat. Then turn the heat off. Add the rest of the
filling ingredients and stir. Fill the tomatoes using a teaspoon.

Preheat the oven to 400 F (200 C). Place the stuffed tomatoes in a greased
casserole dish and bake for about 30 minutes.

(Patlıcanlı Domates Dolması, modified from Binnur's cookbook, online)

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