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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These tomatoes are absolutely delicious. It is based on a Donna Hay recipe. Ingredients:
8 -10 large tomatoes |
60 ml olive oil |
2 onions, finely chopped |
2 medium eggplants, chopped |
30 g fine fresh breadcrumbs |
3 tablespoons finely chopped parsley |
3/4 cup finely grated tasty cheese |
2 eggs, beaten |
Directions:
1. Preheat oven to 180C (or 350F).
2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
3. Heat the oil in a pan and saute onions until lightly browned.
4. Add tomato pulp and simmer for 5 minutes.
5. Stir in eggplant and simmer for 5 minutes until tender.
6. Add breadcrumbs, parsley and season to taste.
7. Cook, stirring, for 2 minutes.
8. Remove pan from heat and beat in cheese.
9. Stir in eggs and mix thoroughly.
10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
11. Bake for 30 minutes.
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