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
- 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
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.