Tomatoes Stuffed with Eggplant Caviar

Instructions

1. 1

   Preheat the oven to 190 ˚C (375 ˚F).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve as a snack or a starter.