- Course: Appetizer, Side Dish, Vegetable
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 25 Times
Can be made ahead of time.
In this simple dish, ripe tomatoes are stuffed with garlic and chopped baked eggplant. Then they are sprinkled with fragrant Provençal herbs and roasted. Eggplant and tomato are delicious separaltely, but this combination enhances their fresh flavors. Together, they make a very pretty package to serve with any lamb or chicken dish.
Cooking the eggplant takes about an hour. After the vegetables are combined, they need only 15 minutes of oven time.
Preheat the oven to 350°F.
Slash the cut surfaces of the eggplant in a crosshatch pattern, drizzle with the olive oil and herbs, and place on a lightly oiled baking sheet, cut-side up. Bake until tender, about 1 hour. Scoop the flesh into a small bowl, mash lightly, and season to taste with salt and pepper.
Slice ½ inch off the top of each tomato and scoop out the seeds and loose flesh. Fill each with 1 clove roasted garlic and about ¼ cup eggplant (or enough to fill). Arrange on a baking sheet and drizzle with a link olive oil. Sprinkle each tomato with salt and pepper. Bake until softened and heated through, about 15 minutes. Sprinkle with chopped parsley and serve hot.
As a stuffing for bell peppers, bake 25 minutes at 350°F.
Order of preparation:
• Bake the eggplant.
• Whille the eggplant is baking, prepare the tomatoes for stuffing.
• Stuff the tomatoes with the eggplant and roast.
• The roasted eggplant can be refrigerated up to 3 days.
• The stuffed, roasted tomatoes can be refrigerated up to 2 days; reheat in a low oven or in the microwave.
Nutritional information is based on 1/8 teaspoon added salt per serving, 1 tablespoon of olive oil to drizzle on the tomatoes, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.