Tomatoes Stuffed With Eggplant / Yarma Dolma

Here is another ?family favourite? from my kitchen. Those of you who like eggplant should try this recipe immediately. Light and savoury, it is fit for a feast. Also a beautiful sight at the table.Can also be served as an entreé

. Ingredients:

• 1 kg medium sized tomatoes (7-8 tomatoes) tastes wonderful with fresh summer tomatoes.
• 400 gr ground beef
• 4 eggplants charred (cooked on an open fire) and pureed or 500 gr canned eggplant puree
• 1 whole egg
• 1 egg yolk
• 1 teaspoon blackpepper
• 1 teaspoon salt
• olive oil to drizzle over tomatoes
  

lHow to:

Sautee the beef over high heat until it releases and absorbs all of its juices. Take care not to burn it. Using a food processor, mix the eggplant, beef, salt and pepper until just combined. Do not over-mix as this will lead to a runny mixture. Add the whole egg and stir well.

Cut the tops of the tomatoes off. Using a teaspoon, gently remove the pips, juice and meaty parts, leaving the insides empty. Line them in an oven-proof dish and sprinkle over the top with olive oil and salt. Stuff the tomatoes tightly with the beef-eggplant mixture you prepared, brush the tops generously with egg yolk.

Bake in a 200 °C oven for 15 minutes, then at 175° C for a further 30 minutes. Decorate with parsley to serve.

 Enjoy!

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