Curried Eggplant (Aubergine) in Tomatoes

"These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Amazing flavor! I was so happy to find such an easy, "exotic" dish. The ingredients were all harmonious, deep, and thouroughly delightbul. I printed a copy for my kitchen cookbook so I could access it easily. Thank you so much for sharing your recipe.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes