Stuffed tomatoes

Use as part of a tapas selection or increase this recipe for a tasty family dish.

Stuffed tomatoes

Ingredients

Makes 4

4 large tomatoes
1 eggplant, diced
1 red capsicum, deseeded and sliced
½ cup spicy eggplant pickle [see our recipe]
100g mozzarella, sliced into 4 slices
4 sprigs basil

Method

Preheat oven to 180ºC.
Remove the top of the tomatoes and hollow out. Retain tomato inside to add to eggplant mixture.
Place hollowed out tomatoes in a baking dish and bake in preheated oven for about 20 minutes, or until cooked. Remove from oven.
At the same time, place tomato insides, eggplant, capsicum and pickle in a baking dish and stir to mix. Place in oven and bake for about 20 minutes. Remove from oven.
Place the eggplant pickle mixture in the hollowed out tomatoes, top with a slice of mozzarella, return to the oven and cook until mozzarella has melted.
Serve garnished with basil.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 604kj
Protein 9g
Total fat 6.9g
- saturated fat 3.2g
Carbohydrates 9g
- sugars 8.8g
Fibre 4.7g
Sodium 138.5mg

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