Tomatoes stuffed with eggplant
247 20 минут 1 порции
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.
Ingredients for Tomatoes stuffed with eggplant
- Soy sauce - 2 tbsp
- Tomato - 2 PCs
- Eggplant - 1/2 PCs
- Onion - 1/2 PCs
- Garlic - 1 tooth.
- Ginger - 1 tsp.
- Vegetable oil - 2 tbsp
- Sesame oil - 1 tsp.
- Green onions - 2 PCs
Step by step instruction of cooking Tomatoes stuffed with eggplant
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.
Eggplant cut into small cubes, put in a pan and fry until soft for 3 minutes.
Take a dense medium tomatoes, cut the top, remove with a spoon the pulp.
Finely chop the tomatoes and put the eggplant. Stir, simmer 5 minutes.
Add sesame oil and soy sauce. I choose TM Kikkoman.
Stir, simmer for 2 minutes.
Put sliced rings of green onion, stir, remove from heat, leave to cool.
Stuff the tomatoes with the cooled eggplant. Note that this quantity is enough for stuffing 4 tomatoes for sure.
Serve with lettuce or arugula.