Slice the top from each tomato and reserve. Scoop the pulp and seeds into a bowl. Cut up the top and add to the pulp. Peel and then dice the eggplant in a small dice, add to the tomato pulp and tops. Prepare a baking sheet only large enough to hold the tomatoes closely together, by oiling the baking sheet with a thin layer of olive oil.
For the eggplant lover, this recipe can be modified to include using 2 or 4 eggplant and scooping out the insides. Then when stiffing the tomatoes, you can also stuff the eggplant with the same mixture. Bake as above. However, if using the eggplant to stuff, do not peel the eggplant and leave at least ½-¾ inch of the pulp with the skin.
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