One of the most delightful ways to highlight large, ripe tomatoes is to stuff them with tasty fillings. Tomatoes stuffed with curried eggplant proves the point.
This is an ideal side dish to make when tomatoes and eggplant are at their peak of flavor in the summertime, though it can be made any time of year.
What kind of tomatoes to use: Any kind of large, firm ripe tomato, including beefsteak, tomatoes on the vine, or heirloom. The latter may be a bit bumpy, but would make a good stuffing tomato if large enough.
Complete the meal
- As shown in the third photo, serve with fresh corn and a simple rice dish.
- A light pasta dish is a great companion with this recipe. Garlicky Spaghetti with Zucchini Noodles or Spaghetti Aglio e Olio are two great possibilities.
Recipe adapted from Vegetariana by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more:
- Tomatoes Stuffed with Orzo and Peas
- Great Ways to Make Vegan Stuffed Vegetables
- Turkish Eggplant Stew with Fresh Tomatoes
Tomatoes Stuffed with Curried Eggplant
One of the most delightful ways to highlight large, ripe tomatoes is to stuff them with tasty fillings. Tomatoes stuffed with curried eggplant proves the point.
Ingredients
- 6 large firm, ripe tomatoes
- 1 medium eggplant (about 1 1/2 pounds)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- 2 cloves garlic, minced
- ½ cup fine breadcrumbs
- 2 tablespoons chopped fresh cilantro or parsley
- 1½ to 2 teaspoons good-quality curry powder
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 350° F. (Alternatively, you can cook these in batches in the air fryer at 370ºF; preheat 3 minutes before baking time.)
- Cut about 1/2 inch crosswise from the stem end of each tomato. Carefully scoop them out with the aid of a small serrated knife and a spoon, leaving a sturdy 1/4 inch thick shell. Discard any very seedy sections. Chop any pulp that’s left and set aside.
- Cut the eggplant into small dice. Heat the oil and 2 water in a large nonstick skillet or stir-fry pan. Add the eggplant and garlic, cover, and cook until the eggplant is tender but not mushy, about 8 to 10 minutes, stirring occasionally. Add small amounts of water if needed, to keep the pan moist.
- Remove from the heat. Add half of the breadcrumbs followed by the cilantro, curry, tomato pulp, if any, and salt and pepper. Mix thoroughly.
- Stuff each tomato half with the eggplant mixture. Sprinkle the tops with the remaining breadcrumbs.
- Bake for 20 to 25 minutes in the oven, or 10 minutes in the air fryer (in batches if need be), or until the tomatoes are done to your liking. Serve hot or warm.
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