Stuffed Tomatoes With Eggplant and Potato
"Just created. Hope you'll enjoy."
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
4 tomatoes
- Serves:
- 4
ingredients
- 4 large tomatoes
- 1 onion, sliced
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1 eggplant, peeled and cubed
- 1 tablespoon basil, chopped
- 1⁄3 cup your favorite cheese, grated (I use Feta)
- 2 tablespoons breadcrumbs
- 1 egg, beaten
- 1⁄2 teaspoon oregano
- 1⁄4 cup of fresh mint, chopped
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon curry powder
- 1 russet potato, peeled and cubed
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- black pepper
directions
- 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.
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