Tomatoes Stuffed with Eggplant Caviar
Tomatoes Stuffed with Eggplant Caviar
Ingredients
- 2 eggplants, about 400 g each, halved
- 8 roasted cloves garlic (see note)
- 1 sprig fresh thyme, chopped
- 1 teaspoon (5 ml) chopped parsley
- 1/2 teaspoon (2.5 ml) lemon juice
- Salt and pepper
- 12 to 16 small vine tomatoes
Instructions
- Preheat the oven to 190 ˚C (375 ˚F).
- Line a baking sheet with parchment paper. Place the eggplants, cut side down, on the baking sheet. Bake in the middle of the oven for about 30 minutes. Let cool.
- With a spoon, remove the flesh and place into a sieve. Drain for 2 to 3 minutes. In the bowl of a food processor, purée 500 ml (2 cups) of eggplant flesh with the garlic, herbs and lemon juice. Season with salt and pepper.
- Cut the tomato caps, taking care to keep the stem. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Stuff each tomato with eggplant caviar.
- Serve as a snack or a starter.
Tomatoes Stuffed with Eggplant Caviar