Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Peek-a-Boo Stuffed Tomatoes I love this in the summer hot or cold. Fresh tomatoes work best, use a firm tomato. You can use cherry tomatoes to and make bite size ones as appetizers or just for a change. 8 tomatoes use medium tomatoes for lunch and large for a dinner side 3 eggplants, any leftover can be used for another recipe olive oil and balsamic vinegar 1/2 medium onion, chopped 8 ozs. mushrooms, cleaned and sliced 1/3 cup black olives, chopped crushed fresh basil salt and freshly ground pepper Cut the eggplants in half and score. Brush the cut sides with olive and place with cut-side down on a well oiled baking dish. Roast the eggplants in a 425 degree oven for 25 to 30 minutes, until soft. Allow to cool while preparing tomatoes and the rest of the ingredients. Cut the top off of the tomatoes and reserve. Scoop out the insides and sprinkle with salt and pepper. Toss the mushrooms, olives, basil and onions in a mixing bowl. Scoop out the pulp of the eggplant and add it to the rest of the ingredients. Season with salt, pepper and a little olive oil. Stuff the tomatoes and put the " lid " back on. Sprinkle with more olive oil and some balsamic vinaigrette and serve. Quote Link to comment Share on other sites More sharing options...
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