Stuffed Tomatoes -

Stuffed Tomatoes

Ingredients

8 large tomatoes

For the filling:

1 bunch parsley
8 small cups of brown and white rice
Salt
Pepper
Spices
2 dessert spoons mint
8 dessert spoons dry bread, crumbled
Potatoes, cubed (optional)
The juice of 2-3 ripe tomatoes or tin tomatoes
1 large onion
3 cloves garlic
100 grams black currants
100 grams pine cones
1 aubergine
1 cup olive oil
2 soup spoons sugar

Method

Clean and dry the tomatoes. Open them at the bottom and remove the contents, chop contents in a blender. Leave in a casserole dish with the lid removed. Filling: clean the aubergine and grate roughly. Sprinkle the aubergine with salt and leave to strain in a colander for 30 minutes.

Chop the onions and the garlic, lightly fry in the olive oil until softened, add the aubergine flesh, tomatoes, salt and pepper and spices and cook slowly for 7-8 minutes. Then add the rice, parsley and mint, a little salt and a little sugar.

Add a teaspoon of olive oil for each open tomato. Divide the filling between the tomatoes, sprinkle a little crumbled dried bread, pour over the tomato juice along with a little olive oil. Chop a few small potatoes into cubes and arrange them in between the tomatoes and heat in a medium oven for 40-50 minutes.

Related food category:

• Ladera Dishes