Stuffed Tomatoes with Eggplant and Cheese

A delicious recipe for preparing a seasonal snack. August is the time for the ripening of such delicious vegetables as eggplants and tomatoes. These two favorite vegetables are often combined in recipes in various variations. Today I want to offer you a very tasty seasonal appetizer, tomatoes stuffed with eggplants.
cook time: 30 min
Nora Vaughn
Stuffed Tomatoes with Eggplant and Cheese

Nutrition Facts (per serving)

71
Calories
5g
Fat
5g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Tomatoes 8 pc
Hard cheese 100 g
Mayonnaise 2 tbsp
Dill 20 g
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients. For this recipe, it is better to take dense, medium-sized tomatoes.

Step 2

Step 2
Peel the eggplants, cut into cubes that are not too large, place in a bowl, add a teaspoon of salt and leave for 15 minutes. After the specified time, rinse the eggplants with water and dry. Pour vegetable oil into a frying pan, add the eggplants and fry until tender. Leave the finished eggplants to cool in the pan, and at this time we will deal with the tomatoes.

Step 3

Step 3
We cut off the base of the tomatoes and carefully remove the core using a teaspoon; we will no longer need it, it can be used for preparing other dishes. If the tomatoes are oval-shaped, cut off the bottom base slightly so that they stand well on the plate.

Step 4

Step 4
Place the warm eggplants in a deep plate and add finely grated cheese, garlic passed through a press and finely chopped dill. If necessary, if there is not enough oil and the filling is dry, add a couple of tablespoons of mayonnaise and mix.

Step 5

Step 5
We fill the tomatoes with the finished filling and immediately place them on the dish on which we will serve them. Decorate as desired, let steep for 20 minutes and serve.

Step 6

Step 6
Eggplants in tomatoes are ready! Bon appetit!

Additional rubrics

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