Italian cuisine is one of the best loved cuisine in the world. This recipe I am going to share with you today is a combination of Italian and Turkish cuisine. I have adapted the recipe a bit but the roots are pure Italian. You can make it in advance to allow time for the flavours to combine and intensify and bake the last minute. This flavourful dish is served warm or hot as a starter. Enjoy!
- 10 ripe and firm tomatoes
- olive oil to brush
- a handful of chopped leaf parsley
- 3 garlic cloves
- 2 tbsp capers
- 1 tsp chilli pepper
- 1 cup fresh white breadcrumbs
- 2 tsp dried oregano
- salt, pepper
- 2 tbsp extra virgin oil
- 3 tbsp grated parmesan cheese
- 10 ounces aubergines/eggplants chargrilled (either on the gas ring, in the oven or on the BBQ)
- 4 ounces feta cheese or cottage cheese
Place the grilled aubergines in a dish, cover with a double layer of folio and wait to cool.
Peel them, removing as much of the blackened skin as possible, place on a plate and mash with a fork. Add the feta or cottage cheese, mix and mash together.
Cut the tops off the tomatoes. Scoop out the core and seeds, sprinkle with salt. Lay them cut side down on kitchen paper. Leave to drain.
Preheat the oven to 190 C (375F). Brush the base of the baking dish with olive oil. Combine the parsley, garlic, capers, chilli, breadcrumbs and oregano. Mix well. Stir in the extra virgin olive oil. Season with salt and pepper.
Stand the tomatoes, cut side up, in the prepared dish and spoon in the eggplant/aubergine stuffing in equal amounts. Do not fill to the top. Spoon in the breadcrumb stuffing over the aubergine stuffing. Drizzle a little olive oil over the stuffing and sprinkle lightly with finely grated parmesan.
Bake in the oven for 20-25 minutes. Serve warm or hot.