Flavorful tomatoes, eggplant stuffed with greens and tofu. A great hot appetizer. As good in a main dish with a side dish of fried potatoes.
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Eggplant peel away skin, cut into plates, each with salt on both sides. To place them in a bowl and put under pressure for 30-40 minutes. Then drain the juice, rinse off the salt. And fry in a very hot pan on both sides.
The cooled eggplant slice, dice tofu, walnuts chopped. The oven to put on heating at 250 degrees.
Greens to wash, chop, garlic chop. Send in a bowl with eggplant, tofu and nuts. From tomatoes to cut off the cap, remove the pulp, chop it and add to the bowl with stuffing.
Separately, mix the soy sauce, mustard and sunflower oil.
Sauce add to the stuffing and mix well.
Tomatoes fill with filling, no cap to put on the baking sheet in the oven for 20-25 minutes. The remaining stuffing can be spread on bread slices and put in the oven along with the tomatoes.
Serve covered with tomato hat as an independent hot snack or as a main dish with a side dish of fried potatoes.