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.
Yield : Makes 4 servings
Ingredients
For the eggplant:
- 1 large or 2 small eggplant, halved lengthwise
- 3 tablespoons extra virgin olive oil, plus a few drops for oiling the baking sheet
- 1 teaspoons herbes de Provence
- Kosher salt and freshly ground black pepper
To serve:
- 4 medium-size ripe tomatoes
- 4 cloves Oven-Roasted Garlic
- Extra virgin olive oil, to drizzle over tomatoes
- Kosher salt and freshly ground black pepper
- 2 tablespoons coarsely chopped parsley
Directions
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.
Variation:
As a stuffing for bell peppers, bake 25 minutes at 350°F.
Notes
Order of preparation:
• Bake the eggplant.
• Whille the eggplant is baking, prepare the tomatoes for stuffing.
• Stuff the tomatoes with the eggplant and roast.
Make-ahead notes:
• 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.
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