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Categories:
tomatoes onion garlic olive oil eggplant basil favorite cheese breadcrumbs egg oregano mint turmeric curry powder russet potato salt sugar balsamic vinegar black pepper
Viewed: 32 - Published at: 3 years agoIngredients
- 4 large tomatoes
- 1 onion, sliced
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1 eggplant, peeled and cubed
- 1 tablespoon basil, chopped
- 13 cup your favorite cheese, grated (I use Feta)
- 2 tablespoons breadcrumbs
- 1 egg, beaten
- 12 teaspoon oregano
- 14 cup of fresh mint, chopped
- 12 teaspoon turmeric powder
- 12 teaspoon curry powder
- 1 russet potato, peeled and cubed
- 12 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- black pepper
Method
- Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.
- Boil potato cubes for 10 minutes.
- Preheat the oven to 400 F.
- Cut a 1/2" slice off of top's of tomatoes and scoop insides out.
- Cut insides into small pieces and put aside.
- In a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic.
- Saute until soft.
- Add tomato pulp, eggplant and potatoes.
- Saute for about 5 minutes over medium heat.
- Add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat.
- Stir occasionally.
- Turn the heat off and add the rest of the ingredients, except cheese.
- Mix well.
- Fill the tomatoes with the mixture, using a teaspoon.
- Place the stuffed tomatoes in a baking dish.
- Sprinkle with cheese.
- Bake for 30 minutes.
- Serve hot.
