Curried Eggplant (Aubergine) in Tomatoes |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread. Ingredients:
8 ripe tomatoes |
1 large onion, cut into thin rings |
2 tablespoons butter |
1 medium eggplant |
4 teaspoons curry powder |
1 1/2 teaspoons salt |
1/2 teaspoon oregano |
1 pinch thyme |
1/2 cup buttered fresh breadcrumb |
fresh ground black pepper |
Directions:
1. Cut thin slice off top of each tomato and scoop out insides, leaving 1/4 shell.
2. Saute onion in butter.
3. Add tomato pulp and simmer until pulp is softened.
4. Peel eggplant and dice into 1/4 cubes and add to pulp mixture.
5. Season with salt, oregano, curry powder,thyme and black pepper.
6. Taste, and adjust seasoning if necessary.
7. Cook, stirring gently, until eggplant is tender and sauce is thickened.
8. Salt tomato cups, fill with hot mixture.
9. Place in baking pan or casserole and top with buttered breadcrumbs.
10. Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
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