Stuffed Tomatoes With Eggplant

Here is a very delicious and easy recipe from the almost forgotten Salonikan Cuisine. Greek Cuisine has influences from the different people's cuisine the Greeks have interacted with over the centuries. Many dishes are part of the larger tradition of Ottoman cuisine. The most characteristic and ancient element of Ottoman/Greek (Mediterenian) cuisine is olive oil, which is used in most dishes.
The recipe comes from my mother-in-law which she made often, in almost all of our family gatherings. Great for parties as an appetizer or as a main course. Vegeterians will love it too.
 

Ingredients:
 

• 10 medium sized tomatoes
• 2 cups charred and pureed or canned eggplant puree
• 1 cup grated feta/ricotta cheese
• 2-3 fresh, sweet green peppers
• 1 egg
• 1/4 cup olive oil
• a small bunch of fresh dill
• 1/2 tsp ground black pepper
• salt
• olive oil to drizzle over tomatoes

How To:

Cut the tops of the tomatoes off. Using a spoon gently remove the pips, juice and meaty parts, leaving the insides empty. Line them in an oven-proof dish and sprinkle with salt. In a medium sized bowl mix the pureed eggplants, grated feta/ricotta, black pepper, egg, dill and 1/4 cup olive oil. Stir with a fork  until homogenized.

Fill the tomatoes with the prepared stuffing, close the tops with a slice of green pepper. Add the extra olive oil around and over the tomatoes.
Bake in a pre-heated oven (325F) until tomatoes are soft and light brown.

Enjoy!

 

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