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Turkish Tomatoes

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“These tomatoes are absolutely delicious. It is based on a Donna Hay recipe.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (or 350F).
  2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
  3. Heat the oil in a pan and saute onions until lightly browned.
  4. Add tomato pulp and simmer for 5 minutes.
  5. Stir in eggplant and simmer for 5 minutes until tender.
  6. Add breadcrumbs, parsley and season to taste.
  7. Cook, stirring, for 2 minutes.
  8. Remove pan from heat and beat in cheese.
  9. Stir in eggs and mix thoroughly.
  10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
  11. Bake for 30 minutes.

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