Curried Eggplant (Aubergine) in Tomatoes
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 8 ripe tomatoes
- 1 large onion, cut into thin rings
- 2 tablespoons butter
- 1 medium eggplant
- 4 teaspoons curry powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon oregano
- 1 pinch thyme
- 1⁄2 cup buttered fresh breadcrumb
- fresh ground black pepper
directions
- Cut thin slice off top of each tomato and scoop out insides, leaving 1/4" shell.
- Saute onion in butter.
- Add tomato pulp and simmer until pulp is softened.
- Peel eggplant and dice into 1/4" cubes and add to pulp mixture.
- Season with salt, oregano, curry powder,thyme and black pepper.
- Taste, and adjust seasoning if necessary.
- Cook, stirring gently, until eggplant is tender and sauce is thickened.
- Salt tomato cups, fill with hot mixture.
- Place in baking pan or casserole and top with buttered breadcrumbs.
- Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
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