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Tomatoes stuffed with eggplant

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Tomatoes stuffed with eggplant

Of course, fasting includes abstinence from all excesses, both in food and in thought. But in the days of fasting are family holidays. Offer you simple, tasty and appetizing for the execution of a snack that will decorate your table on such days.


Cooking time 20 minutes Number of servings1

Ingredients for Tomatoes stuffed with eggplant




Step-by-step instruction of cooking Tomatoes stuffed with eggplant


Step 1

Onion, garlic and ginger peel and cut into small cubes.
I prefer not to RUB the garlic and ginger and cut it in this recipe.
On a hot frying pan, pour vegetable oil and fry on medium heat until transparent bow.


Step 2

Eggplant cut into small cubes, put in a pan and fry until soft for 3 minutes.


Step 3

Take a dense medium tomatoes, cut the top, remove with a spoon the pulp.


Step 4

Finely chop the tomatoes and put the eggplant. Stir, simmer 5 minutes.


Step 5

Add sesame oil and soy sauce. I choose TM Kikkoman.
Stir, simmer for 2 minutes.


Step 6

Put sliced rings of green onion, stir, remove from heat, leave to cool.


Step 7

Stuff the tomatoes with the cooled eggplant. Note that this quantity is enough for stuffing 4 tomatoes for sure.
Serve with lettuce or arugula.
Bon appetit!